Sheet Pan Quiche

 Sheet Pan Quiche

2 1/4 cups flour

1 tsp. kosher salt

1 cup 'plus' 2 TBSP. shortening

1/2 - 3/4 cup cold water as needed

filling:

18 eggs

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 tsp. kosher salt

pepper to taste

1 1/2 lbs. bacon, cooked & crumbled

about 1 cup cooked sausage

3 oz. (3/4) cup provolone cheese, shredded

1 oz. (1/4 cup) pepperjack cheese, shredded

8 oz. (2 cups) sharp cheddar, shredded

Preheat oven to 375*F. Combine flour and salt in bowl. Cut in shortening until crumbly. Mix in just enough water till dough comes together. Roll out on floured surface until larger than sheet pan. Place dough into 13x18"-inch sheet pan. Trim and flute edges. Prick bottom of crust with fork. Bake for 20 min. Remove from oven.

Sprinkle bacon and sausage evenly over top crust. Sprinkle cheese over top all. In large bowl, whisk eggs, cream, milk, salt and pepper together. Pour evenly over top, making sure to cover all of the cheese. Bake @ 375*F for 25-35 min until done and no longer jiggly in center. Let sit 10 min. before slicing.

***You can use pie weights while blind baking the crust or you can chill the unbaked crust before baking to try and prevent it from shrinking.