Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (2024)

  • Recipes
  • What To Make With
  • Eggs

Nealey Dozier

Nealey Dozier

Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at

updated May 2, 2019

Be the first to leave a review!

Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (1)


Jump to Recipe

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (2)

Quiche is the quintessential spring dish, whether served as a nibble before the main event or as the shining star of a casual brunch. In this ham and onion version you’ll find a method for a quick and easy savory shortbread crust that’s so simple all you have to do is pat it directly into the pan.

The Key to Making Ham and Onion Quiche in a Sheet Pan

For the custard, I tripled my favorite onion and ham tart recipe and used a tip I learned from Thomas Keller to make sure there was goodness in every bite: Mix the batter in the blender to create lots and lots of bubbles to help suspend the filling ingredients instead of letting them sink to the bottom.

I’m excited to say that everything came together to create a sublime quiche — a beyond buttery crust, a creamy custard, and flavorful bursts of onion and ham. It definitely feeds a crowd, so make sure you have some hungry mouths to feed.

Tester’s Notes

Quiche for a crowd with no muffin cups to clean? Amazing! This is just right for Sunday brunches or showers for babies and brides. When party planning, I look for spots to streamline. Nealy, the post’s original author, included an intriguing tip garnered from famed chef Thomas Keller: Use a blender to aerate the custard to encourage suspension of quiche fillings. It’s a clever tip, but I’ll try it when preparing a deeper egg pie.

For this shallow sheet pan version I’m sticking to a simple whisk. Country ham and vidalia onion are classic Southern ingredients. Bacon can surely be substituted, but since the ham needs no precooking, I’ll reach for it when party prepping. Just remember — country ham is quite salty, so small pieces are ideal.

Patty, March 2018


Country Ham and Onion Quiche

Serves 12

Nutritional Info


For the crust:

  • 2 1/2 cups

    all-purpose flour

  • 1/2 cup

    grated Parmesan cheese

  • 1 1/2 cups

    (3 sticks) cold, unsalted butter, cut into cubes

  • 1 teaspoon


  • Pinch

    cayenne pepper

For the filling:

  • Olive oil

  • 1 cup

    diced sweet onion, preferably Vidalia

  • 1 cup

    diced country ham (or cooked bacon or pancetta)

  • 1 cup

    grated Gruyère cheese

  • 2 cups

    heavy cream

  • 1 cup

    whole milk

  • 8

    large eggs

  • 1 tablespoon

    kosher salt

  • Ground white pepper, to taste

For serving (optional):

  • Sour cream

  • Fresh parsley


  1. Make the crust: Place the flour, Parmesan, butter, salt, and cayenne in the bowl of a food processor fitted with the blade attachment. Pulse until the mixture just starts to resemble coarse cornmeal; there should still be some visible pieces of butter. Transfer the mixture to a 13x18-inch sheet pan and gently pat it evenly into the bottom (but not up the sides).

  2. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Bake until the crust is pale golden-brown in color, about 20 minutes. Remove from the oven and cool while making the filling.

  3. Make the filling: Heat a tablespoon or two of olive oil in a medium frying pan over medium heat until shimmering. Add the onions and cook until translucent and tender, about 6 to 8 minutes. Sprinkle the onions, ham, and Gruyère evenly over the baked crust.

  4. Place the cream, milk, eggs, salt, and white pepper in a blender and blend until frothy. Skim off and discard any foam from the top. Pour the custard evenly over the onion-ham-cheese mixture.

  5. Bake the quiche until the custard is set, 33 to 38 minutes. Remove from the oven and allow it to cool for a minimum of 15 minutes, or wait to serve at room temperature (Thomas Keller serves his chilled). Cut into 12 large rectangles or small squares; serve with a dollop of sour cream and garnish with sprig of Italian parsley for color if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Filed in:







Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (2024)


Is it OK to bake quiche a night before? ›

Quiche is one of the greatest make-ahead breakfasts I can think of. Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.

Should you cover a quiche while baking? ›

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Is it necessary to Prebake pie crust for quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Can I make quiche the day before and reheat? ›

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

What is the best cheese to use for quiche? ›

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

How do you serve a quiche at a buffet? ›

There's no right or wrong answer to this question, as quiches are great served hot or cold. Cold, they can make a fantastic light lunch on the go, are a popular dish at any buffet table and perfect for picnics.

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Can you put too many eggs in a quiche? ›

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Why is my ham quiche watery? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Why is my quiche watery in the middle? ›

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Is it OK to cook quiche the day before? ›

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

How long does quiche last after baking? ›

How Long to Store Leftovers
Type of FoodFridgeFreezer
Pies, custard or chiffon3 to 4 daysnot recommended
Pizza3 to 4 days1 to 2 months
Quiche3 to 5 days2 to 3 months
Quinoa1 week6 to 12 months
25 more rows
Jan 29, 2024

How do you store quiche after baking? ›

Cool the quiche completely after baking, then wrap it in a double layer of plastic wrap and then cover it securely in foil. Label and place in the freezer for up to 3 months.

Top Articles
Latest Posts
Article information

Author: Manual Maggio

Last Updated:

Views: 5706

Rating: 4.9 / 5 (49 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.