A mix of spring greens impart welcome color and flavor to this brunch favorite.
Sheet Pan Spring Quiche
Serves: 8
Ingredients
- All-purpose flour, for dusting
- 1 (14.1-ounce) package refrigerated pie crusts
- 2 tablespoons unsalted butter
- 1 large leek, cleaned and cut into 1⁄4-inch rings (about 2 cups) (white and light green parts only)
- 2 tablespoons minced garlic
- 1 (5-ounce) package fresh spinach
- 1 teaspoon kosher salt, divided
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1⁄2 teaspoon ground black pepper, divided
- 1 (4-ounce) log goat cheese, crumbled
- 1 1⁄2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh parsley
- 1 cup fresh arugula
Instructions
- Preheat oven to 400°. Lightly spray the bottom of a 13x9-inch rimmed baking sheet with cooking spray.
- Lightly dust work surface with flour; on prepared surface, unroll 1 piecrust, and lightly brush with water. Unroll remaining piecrust; place directly on top of first piecrust, gently pressing to seal. Roll into a 17x15-inch rectangle. Transfer to prepared pan, pressing into bottom and up sides. Crimp edges as desired. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights; let cool.
- Meanwhile, in a large skillet, melt butter over medium heat. Add leek and garlic; cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add spinach and 1⁄2 teaspoon salt, and cook, stirring constantly, until spinach is tender and moisture has evaporated, about 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, milk, cream, 1⁄4 teaspoon pepper, and remaining 1⁄2 teaspoon salt. Spread spinach mixture into prepared crust. Top with goat cheese, thyme, parsley, and arugula. Pour egg mixture into crust; loosely cover edges of crust with foil.
- Bake until center is set and beginning to brown, 25 to 30 minutes. Let cool on a wire rack for 10 minutes. Sprinkle with remaining 1⁄4 teaspoon pepper before serving.
