Margherita Sheet Pan Quiche



This pizza Margherita-style egg dish uses a sheet pan for faster cook­ing and a con­tem­po­rary take on the tra­di­tional quiche. Us­ing store-bought crusts makes this recipe su­per fast, but you can swap out home­made or use gluten-free crusts in­stead.

2 store-bought, deep-dish whole-grain pie crusts, thawed, room tem­per­a­ture 6 large eggs 1/3 cup half-and-half cream ½ tsp sea salt ¼ tsp ground black pep­per ½ cup chopped red onion 3/4 cup cherry or grape toma­toes, halved 1/2 cup loosely packed fresh basil, thinly sliced 1 cup sliced fresh moz­zarella balls

1. Pre­heat oven to 425°F. Mean­while, re­move crusts from wrap­per and stack one on top of the other on a sheet of parch­ment. Cover with an­other parch­ment sheet and roll crusts out to about 12 x 17 inches.

2. Trans­fer crust to a 9 x 13-inch sheet pan with a 1-inch rim and press crust firmly into cor­ners and sides. (NOTE: Make sure you are us­ing a pan with raised edges, not a flat cookie sheet.) The crust should ex­tend above the sides of the pan by about ¼ inch; fold ex­tra crust slightly over sides of pan. Bake crust for 7 min­utes, un­til just be­gin­ning to turn golden. Re­move from oven, poke any bub­bles with a fork and let cool for 10 min­utes.

3. While crust cools, whisk to­gether eggs, cream, salt and pep­per. Stir in onion, toma­toes and basil.

4. Pour egg mix­ture into cooled crust. Ar­range cheese over egg mix­ture, press­ing gently to sub­merge them. Bake for 25 to 30 min­utes, un­til eggs are just puffy and golden. Let cool for 2 to 3 min­utes be­fore serv­ing.

PER SERV­ING (1/6 of recipe): Calo­ries: 507, To­tal Fat: 37 g, Sat. Fat: 18 g, Mo­noun­sat­u­rated Fat: 13 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 30 g, Fiber: 6.5 g, Sug­ars: 5 g, Pro­tein: 18 g, Sodium: 557 mg, Choles­terol: 214 mg

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