Savory Sheet Pan Quiche with Mushroom, Gruyere, and Crispy Bacon
This delightful savory sheet pan quiche showcases the rich flavors of earthy cremini mushrooms, creamy Gruyere, and crunchy bacon nestled in a flaky puff pastry crust. Perfect for a brunch gathering, this dish can be easily prepared in advance and served warm or at room temperature, making it a versatile choice for entertaining friends and family. The addition of fresh herbs elevates the flavor, while the light custard filling creates a comforting and satisfying meal. Enjoy leftovers for dinner or as a quick snack the next day!
8
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
for rolling dough
puff pastry
1 large sheet (from a 14-ounce package)
bacon
1/2 lb (cut into 1-inch pieces (about 8 thick slices))
cremini mushrooms
1 1/4 lbs (from 2 10-ounce packages, trimmed and sliced)
thyme
6 sprigs
kosher salt
to taste
freshly ground black pepper
to taste
garlic cloves
3 (finely chopped)
cream cheese
6 ounces (softened)
half-and-half
2/3 cup
large eggs
6
Gruyere cheese
1 1/2 cups (lightly packed and coarsely grated)
parmigiano-reggiano cheese
1/3 cup (lightly packed and finely grated)
fresh herbs
1/2 cup (packed and roughly chopped (such as parsley, chives, or basil))
Instructions
1
Preheat your oven to 425°F (220°C).
2
Line a 15” x 10” rimmed baking sheet with parchment paper.
3
On a lightly floured surface, roll the puff pastry to a size of 16” x 11”, which should reach just the sides of the pan. Prick the surface all over with a fork to prevent bubbling.
4
Cover the pastry with another piece of parchment paper, then place a second baking sheet on top or fill with pie weights or dried beans to weigh it down.
5
Bake the pastry in the preheated oven for 8 minutes or until the edges are golden. Carefully remove the top baking sheet or weights and parchment, then return the pastry to the oven for an additional 6-8 minutes until it is dry and puffed.
6
While the pastry is baking, heat a medium skillet over medium-high heat and add the bacon pieces. Cook, stirring frequently, until the bacon is crispy and the fat has rendered, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate, leaving 1/4 cup of bacon fat in the skillet.
7
In the same skillet, add half of the sliced mushrooms, 3 sprigs of thyme, and season generously with salt and pepper. Cook for about 8 minutes, stirring, until golden brown. Remove the mushrooms from the skillet and set aside on a plate. Repeat with the remaining mushrooms, thyme, and 2 tablespoons of the reserved bacon fat.
8
Return the first batch of cooked mushrooms back to the skillet, add the minced garlic, and stir to combine. Remove the skillet from the heat, adjust seasoning with more salt and pepper if necessary, and allow the mixture to cool slightly.
9
In a large mixing bowl, whisk together the softened cream cheese and half-and-half until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the grated Gruyere, Parmigiano-Reggiano, chopped herbs, the cooled mushroom mixture, and the crispy bacon.
10
Reduce the oven temperature to 375°F (190°C). Pour the egg mixture into the prepared puff pastry shell, spreading it evenly to the edges.
11
Bake the quiche for 28-32 minutes or until the egg is just set in the center and lightly golden on top. Let it cool slightly before slicing into squares to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Sheet Pan Quiche with Mushroom, Gruyere, and Crispy Bacon?
It is a savory brunch dish featuring a flaky puff pastry crust filled with a rich custard of cremini mushrooms, nutty Gruyere cheese, and crispy bacon.
How many servings does this sheet pan quiche recipe provide?
This recipe is designed to yield 8 servings, making it perfect for a family brunch or gathering.
What type of crust is used for this quiche?
The recipe uses a large sheet of puff pastry from a 14-ounce package to create a light and flaky base.
What size baking sheet is required for this recipe?
You will need a 15-inch x 10-inch rimmed baking sheet lined with parchment paper.
How should I prepare the puff pastry for the pan?
On a lightly floured surface, roll the puff pastry to 16 inches x 11 inches so it reaches the sides of the pan, then prick it all over with a fork.
Why is it important to prick the puff pastry with a fork?
Pricking the pastry, also known as docking, prevents the crust from bubbling up excessively during the blind baking process.
What is the purpose of blind baking the pastry with weights?
Blind baking with weights or a second baking sheet ensures the bottom stays flat and the crust becomes golden and dry before the wet filling is added.
What is the initial oven temperature for baking the pastry?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius) for the initial pastry baking.
How long should the pastry be blind baked with weights?
Bake the weighted pastry for 8 minutes, then remove the weights and parchment for the next stage.
How long should the pastry bake after the weights are removed?
Bake for an additional 6 to 8 minutes until the pastry is dry and puffed.
What type of bacon is recommended and how much?
The recipe calls for 1/2 pound of bacon, which is roughly 8 thick slices, cut into 1-inch pieces.
How long does it take to cook the bacon until crispy?
It typically takes about 8 minutes of stirring frequently over medium-high heat until the fat has rendered and the bacon is crispy.
Should I discard the bacon fat after cooking?
No, you should reserve 1/4 cup of the rendered bacon fat in the skillet to cook the mushrooms for added flavor.
What kind of mushrooms are used in this recipe?
The recipe uses 1 1/4 pounds of cremini mushrooms, which should be trimmed and sliced.
How should the mushrooms be prepared and cooked?
Sauté the mushrooms in two batches with thyme sprigs, salt, and pepper for about 8 minutes per batch until golden brown.
What seasonings are added to the mushrooms during cooking?
The mushrooms are seasoned with thyme sprigs, kosher salt, and freshly ground black pepper.
When should I add the minced garlic to the mixture?
Add the 3 finely chopped garlic cloves after both batches of mushrooms are cooked and returned to the skillet, stirring just to combine.
What constitutes the liquid base of the quiche filling?
The filling base is made by whisking together 6 ounces of softened cream cheese and 2/3 cup of half-and-half.
How do I incorporate the eggs into the filling?
Whisk 6 large eggs into the cream cheese and half-and-half mixture one at a time, ensuring each is well incorporated.
What specific cheeses are used in this quiche?
The quiche uses 1 1/2 cups of coarsely grated Gruyere and 1/3 cup of finely grated Parmigiano-Reggiano.
Which fresh herbs are suggested for the filling?
You can use 1/2 cup of roughly chopped fresh herbs such as parsley, chives, or basil.
What is the final oven temperature for baking the filled quiche?
Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) before pouring in the egg mixture.
How do I assemble the quiche before the final bake?
Stir the mushroom mixture and crispy bacon into the egg custard, then pour it into the prepared puff pastry shell.
What is the total baking time for the quiche once filled?
Bake the filled quiche for 28 to 32 minutes.
How can I tell when the quiche is finished baking?
The quiche is done when the egg is just set in the center and the top is lightly golden.
Should the quiche be served immediately after baking?
It is best to let it cool slightly before slicing to allow the custard to set properly.
What is the best way to slice and serve this quiche?
Because it is a sheet pan recipe, it is easiest to slice it into square portions for serving.
Can this sheet pan quiche be prepared in advance?
Yes, this dish can be prepared in advance and served either warm or at room temperature.
Can I eat the leftovers the next day?
Absolutely, leftovers can be enjoyed for dinner or as a quick snack the next day.
What makes this recipe a 'crowd-pleaser'?
The combination of buttery pastry, rich Gruyere, and salty bacon appeals to a wide variety of tastes and it is easy to serve to many guests.