Our sheet-pan loaded quiche is a crowd-pleasing dish thats perfect for brunch or a holiday breakfast.

Keep reading for our expert tips on how to get the perfect sheet-pan quiche from prep to finish.

Generously coat a 18-by-13-inch rimmed baking sheet with cooking spray.

an image of the Sheet-Pan Loaded Quiche on a serving plate

Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Transfer to a paper-towel-lined plate.

Cut the eggs into 12 squares.

Sprinkle with the green scallions and the remaining bacon.

an image of the ingredients to make the Sheet-Pan Loaded Quiche

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Serve with 12 cup sour cream.

Once cooled, transfer the quiche squares to a storage container, placing parchment paper between each layer.

Sauteed mushrooms, peppers, zucchini, red onion and asparagus are excellent vegetables for quiche.

an image of the bacon pieces on a paper towel

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

For meats, consider adding chopped deli ham or turkey, or cooked and crumbled breakfast sausage.

Additionally, it pairs wonderfully with a variety ofbrunch side disheslike French toast and baked oats.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

an image of the quiche ready to go into the oven

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

(-) Information is not currently available for this nutrient.

an image of the quiche topped with the bacon pieces

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf