Mushroom and Asparagus Sheet Pan Quiche
Sheet pan meals are all the rage now in magazines and on cooking shows. So I created this large quiche which is perfect for a brunch or an extensive buffet. Mushrooms, asparagus, and goat cheese are a familiar combination for my quiches. Next, I added Gruyere cheese, a smoky french cheese that melts beautifully and pairs wonderfully with eggs and goat cheese. Thyme fresh or dried is another go-to ingredient for me. In the summer, I grow all thyme varieties with French thyme, my particular favorite.
You can use any combination of veggies and herbs. Experiment and have fun!
1 (14.1-ounce) package Pillsbury refrigerated piecrust, room temperature
8 large eggs
1/2 cup heavy cream
1(3.5-ounce) package shiitake mushrooms
1 cup shredded Gruyere cheese
4-ounce goat cheese, crumbled
2 cloves garlic, minced
2 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon ground black pepper
6 stalks asparagus, trimmed and shaved
Position rack in bottom trim of oven, and preheat oven to 375F. Spray a 13×9 1/2-inch rimmed baking sheet with cooking spray.
On a lightly floured surface, unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15×11-inch rectangle. Transfer to prepared pan. Trim edges as needed, and crimp as desired.
In a large bowl, whisk together eggs and cream. Stir in mushrooms, Gruyere cheese, goat cheese, garlic, sea salt, and black pepper. Pour into prepared crust. Top with asparagus, pressing gently into filling.
Bake until filling is set for 30-40 minutes. Let cool slightly before serving.