Sheet Pan Quiche Bites

This easy sheet pan recipe can be used as a chilled appetizer or breakfast for 6. Using store bought pie dough, it's a breeze to make!

Course Appetizer, Breakfast, Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings pieces

Calories 79kcal

Author Kathi & Rachel

6 eggs
1 1/2 cups half and half half cream and half milk mixture available in most stores
2 teaspoons dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
1 pie crust, store bought
1 1/2 cups grated cheddar and monterey jack cheese blend
1 cup cubed ham
1/3 cup sun dried tomatoes in oil, chopped
1/3 cup green onions, chopped

Preheat oven to 350 degrees.
Spay a 15 x 10 inch baking sheet (or 9 x 13 baking dish) with non stick spray.
Slightly roll out one sheet of store bought pie crust and place in pan. You should have some of the round edges hanging over the pan. Remove those with a sharp knife and press into the corners of the sheet pan to fill in.
In large bowl, beat eggs. Whisk in cream, mustard, salt and pepper.
Sprinkle ham, cheese, sun dried tomatoes and green onion onto unbaked pie crust.
Place your pan onto the rack of the oven and pour egg mixture over the filling.
Bake 45-50 minutes or until center of quiche is puffed up and slightly firm.
Serve as a hot breakfast or brunch or chill at least 3 hours and slice into cubes and serve as an appetizer. Store in an air tight container for up to 5 days.