Sheet Pan Quiche

By Jahel

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons salt
• 1 cup butter cut up
• 1/4 to 1/2 cup ice water
• Six slices bacon
• Two medium potatoes peeled and coarsely chopped
• 1 cup chopped onion
• Two cloves minced garlic
• 6 cups fresh baby spinach
• 10 eggs
• 2 1/2 cups milk
• 1 tablespoon chopped fresh herbs

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Preheat oven to 375°. Grease a 15 x 10“ baking pan. In a food processor or mixer combine flour and 2 teaspoons salt. Add butter until mixture resembles fine crumbs. Add ice water, 1 tablespoon at a time until Dale just starts to come together.

Step 2

Transferred dough to prepared pan. Press down firmly and evenly into the bottom of the pan. Bake 10 minutes.

Step 3

Meanwhile, in an extra large skillet cook bacon over medium until crisp. Move bacon to paper towels to drain, reserving drippings and skillet. Chop or crumbled bacon.

Step 4

Add potatoes, onions, and garlic to skillet. Cook and stir for 5 to 6 minutes or until potatoes are just tender. Gradually add spinach, stirring until just wilted. Spread spinach mixture evenly over top of hot crust.

Step 5

In a large bowl whisk together eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Stir in herbs. Slowly pour egg mixture over spinach mixture. Sprinkle with bacon.

Step 6

Bake 40 to 45 minutes or until egg mixture appears set. Let cool for 10 minutes.