Grilled Veggie Sheet Quiche Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - refrigerated pie crust (15 oz.)
  • 1 cups - leftover grilled asparagus, chopped
  • 1/2 cups - leftover grilled red pepper strips
  • 1/2 cups - leftover grilled sweet onion, diced
  • 7 - large eggs
  • 1 cups - milk
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - freshly ground black pepper
  • 1 cups - grated or crumbled cheese (whatever kind you have on hand)
  • Directions:

    Heat oven to 450 degrees F. Spray a sheet baking pan (15 x 10 x 1 -inch) with nonstick spray.

    On a lightly floured surface, combine pie crusts and roll out into a 17 by 12-inch rectangle. Fit into the prepared pan and fold up edges of pastry to form a stand-up edge. Line the crust with aluminum foil and bake for 8 minutes.

    Remove crust from oven and lower temperature to 375 degrees F. Remove aluminum foil.

    Distribute veggies evenly over the crust. In a bowl, whisk together eggs, milk, salt and pepper; pour into crust and scatter cheese over the top.

    Bake for 35 minutes until puffed and set.

    Brief Description

    Refrigerated pie crust rolled out in a sheet pan topped with leftover grilled veggies along with eggs and baked up for a nice easy quiche.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 40 min


    Photo by Sidney Bensimon. Per serving: 347 cal, 21 g fat (9 g sat), 13 g pro, 30 g carb, 4 g sugars, 2 g fiber, 655 mg sodium.


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    Posted On:

    August 5, 2018

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