This sheet pan quiche is the perfect brunch dish or it also works great as quick weekday breakfasts since it reheats really well. I stuffed this version with charred spinach and fresh basil!
For the crust:
Combine flour, sugar, and salt in a medium bowl. Add cubed cold butter to the dry mix and coat the butter cubes with flour. Then use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it’s in pea-sized pieces.
Combine water and ice in a separate bowl. Add the liquid to the dry stuff a tablespoon at a time until the dough just comes together with some crumbs on the edges. You shouldn’t need more than 1/2 cup of water.
Shape the dough into a large round disc, adding more liquid in small drops if needed to get the dough to stick. Once the dough is in a solid disc, wrap it in plastic wrap and store it in the fridge for at least an hour, but overnight is best.
When ready to make pie, Preheat oven to 425 degrees F.
Roll the pie crust out on a lightly floured surface until it’s in a rectangle that fits in your sheet pan with an inch or so overhanging around the edge. Use a fork to crimp the pie crusts together in the sheet pan (trim the crusts if you have a lot of overlap but some is okay). Crimp around the edges as well.
Poke crust with fork a few times all over the surface. Gently cover the entire crust with foil (sprayed with nonstick spray on the side touching the crust). Press the foil to shape the crusts. Optionally use pie weights to hold foil in place.
Bake the crust at 425 degrees F. for 12 minutes. Then carefully remove the foil.
For the Filling:
Add olive oil to a medium skillet over medium heat. Once hot, add the spinach and garlic. Cook for a few minutes until spinach wilts.
Spread out cooked spinach on your pie crust along with chopped basil and thyme. Sprinkle fillings with red pepper flakes and a pinch of salt and pepper.
In a separate bowl, whisk together eggs and half and half. Then pour the egg mixture over the fillings in the pie crust. Use a fork to move around fillings and eggs to make sure it’s evenly distributed. Then sprinkle parm over the entire quiche.
Turn oven heat down to 375 F˚. Bake the quiche for 25 minutes until the eggs are set and crust is golden brown.
Let quiche rest for a few minutes before slicing and serving. Serve quiche with hot sauce!
Leftover quiche keeps well in the fridge for 5 days. Reheat quiche in a 350˚ oven until heated through, maybe 10 minutes.