Filled with herbs, cream, greens, and cheese, it doesn’t get much better than this yummy quiche.
Sheet-Pan Spring Quiche
Makes About 8 Servings
- 1 (14.1-ounce) package refrigerated piecrusts
- 2 tablespoons unsalted butter
- 1 large leek, cleaned and cut into ¼-inch rings (about 2 cups)
- 2 tablespoons minced garlic
- 1 (5-ounce) package fresh spinach
- 1 teaspoon kosher salt, divided
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ teaspoon ground black pepper, divided
- 1 (4-ounce) log goat cheese, crumbled
- 1½ teaspoons fresh thyme
- 2 teaspoons fresh parsley
- 1 cup fresh arugula
- Preheat oven to 400°. Lightly spray the bottom of a 13×9-inch rimmed baking sheet with cooking spray.
- On a lightly floured surface, unroll 1 piecrust, and lightly brush with water. Unroll remaining piecrust; place directly on top, gently pressing to seal. Roll into a 15×17-inch rectangle. Transfer to prepared baking sheet, pressing into bottom and up sides. Crimp edges as desired. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights; let cool.
- Meanwhile, in a large skillet, melt butter over medium heat. Add leeks and garlic; cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add spinach and ½ teaspoon salt, stirring constantly, until tender and moisture has evaporated, about 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, milk, cream, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Spread spinach mixture onto prepared crust. Top with goat cheese, thyme, parsley, and arugula. Pour egg mixture onto crust; loosely cover edges of crust with foil.
- Bake until center is set and beginning to brown, 25 to 30 minutes. Let cool on a wire rack for 10 minutes. Sprinkle with remaining ¼ teaspoon pepper before serving.