Brunchy Sheet Pan Tomato Quiche
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory sheet pan quiche with a homemade crust, custard filling, fresh tomatoes, basil, and melted cheeses. Rich and elegant with bright tomato flavor. Perfect for brunch or a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 12 tablespoons cold salted butter (cut into small cubes)
- 1 ¾ cups all-purpose flour (spoon and level method)
- ¼ teaspoon white vinegar
- 3 ½ -5 tablespoons ice water (see notes)
- 6 large eggs
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ¼ - ½ teaspoon red pepper flakes (to taste)
- ½ teaspoon garlic powder
- ⅓ cup grated parmesan cheese
- 1 4-ounce box crumbled goat cheese
- 1 cup shredded gruyere (heaping)
- ⅓ cup fresh basil (chopped)
- 2-3 large heirloom/ beefsteak tomatoes (slice into ⅛-inch slices)
At a glance
PER SERVING · TIME 125M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 591mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 261mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.