get a sheet pan

I hate to have to call out someone here on the blog, especially my own daughter, but for the sake of this recipe, it must be done. Marissa does not have a decent sheet pan. When I say a decent sheet pan, I mean a large 13 x 18-inch baking sheet with sides, also known as a half sheet pan. Yes, the pans most of you have are actually half sheet pans. Here is the breakdown:

Quarter sheet pans are typically 9 by 13 inches (standard size for sheet cakes), half sheet pans are 18 by 13 inches (this is the size of most pans described simply as baking sheets) and full sheet pans are 26 by 18 inches (too big to fit in many home ovens, but the standard commercial size).

One of Marissa’s sheet pans is a quarter sheet pan, the other is smaller. As such, this recipe was very difficult to make while I was working on stocking her freezer before I left town.

You may be thinking, “Linda, seriously, just buy the girl a proper sheet pan!” Oh, I would, if my daughter wasn’t a minimalist. I do my best to NOT buy her anything that has not been preapproved. I don’t blame her for being a minimalist, she grew up in a maximalism home. The more, the better, is my motto. Why have one set of fine china when you can have six or seven patterns? Why have one set of clear cocktail glasses, when you can have multiple sets of various colors and styles? And don’t get me started on all of the delicious holiday selections! You get the idea. Plus, during her adult life, Marissa has lived in big cities, San Francisco and now Chicago, where space in your typical home needs to be used wisely. Whereas, she grew up in the suburbs and her mother always had plenty of room and could always add on a shed or two, or three! So, I get it. But Marissa, you NEED a half sheet pan!

*Important Reminder at the end of the recipe.

Breakfast Sausage, Poblano & Broccoli Sheet Pan Quiche

Crust

• 3 ½ cups flour
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ¼ cups (2 ½ sticks) unsalted butter, cut into pieces, and chilled
• 8-10 tablespoons ice water

Filling

• 1 pound bulk breakfast sausage
• 1 tablespoon olive oil
• 1 medium red onion, peeled and diced
• 3 roasted, peeled, and seeded poblano peppers, diced *
• 2 cups broccoli florets, roughly chopped
• 12 eggs
• 1 2/3 cups half-and-half
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 10-12 ounces Gruyere, shredded

Crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse until butter is the size of small peas, 8 to 10 pulses. Slowly drizzle ice water into the mixture, pulsing at the same time until the mixture resembles a coarse meal.

Lift off the lid of the processor and grab a handful of the mixture, squeeze your hand and if the mixture holds together, you’ve added enough water. Turn the mixture out onto a lightly floured work surface; knead just until the dough comes together. Transfer the mixture to a large sheet of plastic wrap, using the wrap, gather up the mixture and flatten it into a 1-inch-thick rectangle. Wrap up to completely encase, and chill for 1 hour.

Line the bottom of an 18-x 13-inch rimmed baking sheet with parchment paper. Unwrap the dough, and roll out on a lightly floured work surface into a 20-x 15-inch rectangle. Gently fold the dough, and transfer it to the prepared pan. Press dough into the corners and up the sides of the baking sheet. Trim excess dough to about 1/4 inch above the rim of the pan. Crimp edges of the dough as desired. Freeze for 45 minutes.

Preheat the oven to 400 degrees. Line crust with parchment paper; top with dried beans or pie weights to cover. Bake in the 400-degree oven with a rack in the upper third of the oven until the bottom is set and the edges are light golden brown, about 35 to 40 minutes. Remove weights and parchment. Return crust to oven; bake until crisp and browned, 12 to 16 minutes. Gently press the crust down if needed. Let cool completely.

Filling: Heat a large skillet over medium. Add sausage; cook, breaking into medium-size pieces with a wooden spoon, until just cooked through. Use a slotted spoon or spatula to transfer sausage to a plate.

In the same skillet, add the olive oil and saute the onion until soft and translucent. Stir in the diced poblano and chopped broccoli, and stir until broccoli turns bright green. Remove from heat and set aside.

Whisk the eggs in a large bowl until well combined. Whisk in the half-and-half, salt, and pepper.

ASSEMBLE: Sprinkle half of the shredded cheese, over the cooked crust. Top with half of the sausage and half of the onion mixture. Gently pour half of the egg mixture over the top. Repeat with the remaining cheese, sausage, onion mixture, and egg mixture, in that order.

Bake at 400 degrees until slightly puffed and just set, 25 minutes. Remove from oven; let stand 10 minutes before cutting into squares to serve.

Serves a crowd

* Not sure how to roast, peel and seed a pepper? Click here for instructions.

Since it’s been so long since I posted on a regular basis, I want to remind you about the Tip Index and the Glossary of Cooking Terms at the top of the left side of the page. If you run across a word or technique in one of my recipes and you’re not sure what it means to julienne or exactly how to roast, peel, and seed a pepper, simply jump on the Glossary or the Tip Index, and more likely than not, you will find the information you need to proceed with the recipe.