Sausage and Red Onion Sheet Pan Quiche
At Convivial in Washington, D.C., Cedric Maupillier’s foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family.
With a tender, flaky, and lightly sweet crust, and a rich, creamy filling packed with smoky bacon, this Quiche Lorraine is perfect for brunch, served warm or at room temperature. Chef Ludo Lefebvre uses a clever layer of shredded cheese to seal the bottom crust before adding the egg custard filling, preventing a soggy bottom. Feel free to swap out the cheddar for gruyere for a nutty, salty flavor.
3 Wines to Pair With Quiche
Quiche is best with higher-acid reds or full-bodied but bright whites that will cut through all of that richness.
How to Create Your Own Quiche Filling
Whether you go with something classic, like bacon and leek, or more unusual, like roasted brussels sprouts, quiche is a great way to make a meal from leftovers and get creative with what you find at the farmers’ market.
5 Pans You Can Use to Make Quiche
Do you want a tall quiche with tons of filling or something more simple?