Spring-Vegetable Sheet Pan Quiche

Brunch's classic dish, made for a crowd.

Southern Living Spring-Vegetable Sheet Pan Quiche in pan with a serving on a plate beside

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
20 mins
Total Time:
2 hrs

Go ahead and invite everyone on your guest list to brunch—this sheet pan quiche will feed them all!

Tender spears of asparagus and sweet pops of peas celebrate the bounty of spring in one of the best ways we know how—baked in a cheesy, eggy custard enclosed in a buttery, flaky crust.

Don’t worry if you’re iffy about working with pastry; this recipe calls for convenient refrigerated piecrust. All you need to know how to do is use a rolling pin—simply roll the two crusts together into a rectangular shape, transfer to the pan, and parbake it with pie weights before adding the filling.

Although this may seem like an unnecessary extra step, trust us—you’ll love how crispy the crust stays with just a little bit of extra effort.


  • 1 (14.1-oz.) pkg. refrigerated piecrusts

  • All-purpose flour, for dusting surface

  • 1 Tbsp. unsalted butter

  • 1 lb. fresh asparagus, cut into 1 1/2-inch-long pieces

  • 4 cups fresh baby spinach

  • 1 3/4 tsp. kosher salt, divided

  • 1/2 tsp. black pepper, divided

  • 6 oz. Gruyère cheese, shredded (about 11/2 cups)

  • 12 large eggs

  • 2 cups half-and-half

  • 3 Tbsp. chopped fresh chives

  • 2 tsp. chopped fresh dill

  • 1/2 cup fresh or frozen sweet peas


  1. Preheat oven to 375°F. Coat a 15- x 10-inch rimmed baking sheet with cooking spray.

  2. Stack 2 crusts on top of each other on a lightly floured surface, and roll into a 17- x 12-inch rectangle.

    Transfer crust to prepared baking sheet, pressing into bottom and up sides. Tuck edges of crust under, and crimp as desired. Top crust with a piece of parchment paper; fill with pie weights or dried beans.

    Freeze, uncovered, 10 minutes.

    Bake in preheated oven until crust is set and edges are browned, about 20 minutes. Remove parchment paper and weights, and let cool 10 minutes.

  3. While crust is cooling, melt butter in a large skillet over medium-high. Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes. Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until spinach is just wilted, about 1 minute. Remove skillet from heat.

  4. Sprinkle 1 cup of the cheese evenly in bottom of baked crust. Whisk together eggs, half-and-half, chives, dill, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a large bowl until combined. Pour egg mixture over cheese in crust. Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.

  5. Bake at 375°F until filling is set, 25 to 30 minutes. Let cool at least 20 minutes before slicing as desired.

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