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Quiche for a Crowd – 2 versions and Virtual Baby Shower

Quiche for a Crowd | realmomkitchen.com
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Today at RMK, it is a virtual baby shower for Melanie from Mel’s Kitchen Cafe.  I am throwing the shower along with some of my blogging friends. Also, I am sharing a recipe for a quiche for a crowd. I was “tickled pink” to be asked to be a part of a shower for Melanie, who actually inspired me to start this blog. She is going to be welcoming a baby girl to her home with her four boys, something that definitely warrants a celebration.

I love baby and bridal showers.  It is one of those times that you get to enjoy girl food!  I was in charge of the main dish for the shower so I took the option to make a definite girl food -quiche.  You make this quiche in a sheet pan and makes enough to feed a crowd – perfect for a shower.  I also made two versions – a ham and swiss version along with a tomato and herb one.  I really love the tomato herb version.

Be sure to check out the rest of the shower menu by popping by the other blogs participating.
Congrats Melanie! I am sure those brothers are gonna be protective of their little sis. My two boys are very protective of my baby girl who is now 8!
Quiche for a Crowd | realmomkitchen.com

Ham and Swiss Quiche for a Crowd

Real Mom Kitchen

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Ingredients
  

Crust:

  • 1 ½ cups flour
  • cup grated Parmesan cheese
  • 1 cup cold butter cut into cubes
  • ¾ tsp salt
  • pinch of cayenne pepper

Filling:

  • 2 ½ cups heavy cream
  • 1 ¼ cups milk I used whole
  • 10 eggs
  • 1 Tbsp salt
  • ½ cup green onion or chives
  • 2 cups diced ham
  • 2 cups shredded Swiss cheese

Instructions
 

  • In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.
  • Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.
  • Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.
  • In a bowl, combine the cream, milk, eggs, and salt until well combined.
  • Sprinkle the green onion and ham over the crust followed by the cheese. Then carefully pour the egg mixture over the crust.
  • Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.
  • Allow to cool for 10 minutes and serve.
Tried this recipe?Let us know how it was!

Quiche for a Crowd | realmomkitchen.com

Tomato and Herb Quiche for a Crowd

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Calories

Ingredients
  

Crust:

  • 1 ½ cups flour
  • cup grated Parmesan cheese
  • 1 cup cold butter cut into cubes
  • ¾ tsp salt
  • pinch of cayenne pepper

Filling:

  • 2 ½ cups heavy cream
  • 1 ¼ cups milk I used whole
  • 10 eggs
  • 1 Tbsp salt
  • ½ cup green onion or chives
  • 2 Tbsp fresh parsley
  • 1 tsp dried oregano
  • 2 cups grape tomato halved
  • 2 cups shredded Italian blend cheese or mozzarella cheese

Instructions
 

  • In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.
  • Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.
  • Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.
  • In a bowl, combine the cream, milk, eggs, and salt until well combined.
  • Sprinkle the green onion, parsley,and oregano over the crust followed by the cheese. Then place tomato halves over the crust placing some cut side down and some cut side up.
  • Carefully pour the egg mixture over the crust.
  • Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.
  • Allow to cool for 10 minutes and serve.
Tried this recipe?Let us know how it was!

Recipe adapted from The Kitchn.

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8 Comments

  1. Pingback: National Egg Month and Teflon GIveaway | Real Mom Kitchen
  2. Pingback: BabyShower.com | A is for Amazing Appetizers
  3. Thanks, Laura! We had our baby yesterday so thanks for posting this recipe just in time! I love the combination of ham and swiss – both of the quiche recipes look incredible. Thanks for your support!

  4. Looks good! I am in charge of food for a baby shower and was considering quiche. About how many servings are per pan please?

  5. I love ham in quiches, the flavor is great. What a great idea for a baby shower!

  6. Those look wonderful, Laura. I haven’t ever thought of making quiche in a sheet pan, but what a great idea!!! Will have to try them soon. Have a great day. 🙂

  7. Love the tomato and herb combination. I’m hosting a bridal shower soon and may just have to try it out.