Quiche for a Crowd

Name: Quiche for a Crowd
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: flour; salt; vegetable shortening; cream cheese; eggs; milk; parmesan, parmigiano-reggiano cheese, grated; chives; salt; oregano; black pepper; jarlsberg cheese; gruyere cheese

Large-format quiche baked in a 13×9 pan with a decorative pastry edge, three cheeses, and a creamy custard filling. Perfect for feeding a crowd at brunch.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

This impressive quiche serves a crowd from a single sheet pan lined with homemade pastry decorated with overlapping rounds along the edge.

Cream cheese enriches the custard base while Jarlsberg, Gruyere, and Parmesan add complex, nutty flavor.

Chives and oregano provide subtle savory notes throughout.

One pan feeds everyone at your next brunch gathering.

Pro Tips

Decorate the edge: The overlapping pastry rounds create a beautiful, bakery-worthy finish
Beat cream cheese smooth: This prevents lumps in the custard
Add eggs one at a time: Ensures even incorporation
Layer cheese first: Spread it on the bottom before pouring in the egg mixture
Test for doneness: A knife inserted in the center should come out clean
Cool slightly: Let it rest 10 minutes for easier slicing

Variations

Add sauteed vegetables like mushrooms, spinach, or bell peppers
Mix in cooked bacon, ham, or sausage for a heartier version
Use different cheese combinations like cheddar and Swiss

Ingredients

2 ⅔

CUPS ALL-PURPOSE FLOUR

1 ¼

TEASPOONS SALT

CUP VEGETABLE SHORTENING *

OUNCES CREAM CHEESE
softened

LARGE EGGS

CUPS MILK

⅓

CUP PARMESAN CHEESE
grated

TABLESPOONS CHIVE
chopped

2 ½

TEASPOONS SALT

TEASPOON OREGANO
dried

TEASPOON BLACK PEPPER

OUNCES JARLSBERG CHEESE *

OUNCES GRUYERE CHEESE

Directions

In a medium bowl, stir flour and salt; cut in shortening to Stir in 6 to 7 tablespoons ice water, a tablespoon at a time, until pastry just holds together.
Roll three-fourths of pastry into a rectangle 3 inches larger all around than 13×9-inch Line baking dish with pastry; trim pastry edge, leaving 1-inch overhang. Fold overhang under; firmly press edge onto rim.
Roll trimmings and remaining pastry ⅛ ich thick. With floured ½ inch round canape cutter, cut out as many rounds as possible. Moisten edge of pastry rim with water; place rounds on edge, overlapping slightly; press with fingertips. Reroll trimmings and cut more rounds if necessary.
In large bowl, with mixer at low speed, beat cream cheese until smooth. Add eggs, one at a time, until blended, scraping bowl with rubber spatula. Beat in milk and next 5 ingredients.
Preheat oven to 375℉ (190℃). Sprinkle shredded cheeses evenly over bottom of pie crust; pout egg If you like, arrange fresh chives on top to make a pretty design. Bake 45 minutes or until knife inserted in center comes out clean.