How to make Sausage and Red Onion Sheet Pan Quiche | Mad Genius | Food & Wine

At Convivial in Washington, D.C., Cedric Maupillier’s foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family.

Video Transcript


- What happens when a slab pie meets up with a quiche at a fancy restaurant and they go home together? Bam. You get an epic slab quiche. Well, get ready, because we are making my over the top sausage and red onion sheet pan quiche. The most famous quiche of all is quiche Lorraine. I think everyone knows who she is. But she has had her time to shine. It is time to switch things up. We are making quiche Justin.

First things first, we need to make our pastry dough. And because we're making a sheet pan quiche, we need a lot of pastry dough. So we are starting with 3 and 1/2 cups of all-purpose flour. To the flour, we're going to add 1 tablespoon of kosher salt. I want my crust to be super duper savory. So we're going to add some black pepper. Now we're just going to pulse it to mix.

Next up is some butter. I want to cut it into 1/2 inch cubes and make sure it's really cold. I pop mine in the freezer for, like, 20 minutes. And we're going to go ahead and scatter it right on top of the flour. Then you're going to pulse this until the butter resembles small peas. This is what you're looking for.

We're going to go ahead and add some really cold water. It should be ice water. Just sort of drizzle it or sprinkle it on top. And then we're going to go ahead and incorporate it. Put the lid back on, and then pulse it until your dough is evenly moist. It looks really shaggy. That is OK. At this point, we're going to use our palms or a bench scraper to just sort of gently knead the dough and fold it over itself until it comes together.

OK, this looks good. And you could see there are still streaks and chunks of butter. That is what you're looking for, because it's going to ensure a nice, flaky crust. Let's get this wrapped in plastic, and pastry dough done. This is going into the refrigerator for one hour.

OK, our pastry is nice and chilled. And now we're going to go ahead and roll it out. We want a rectangle that's about 20 inches by 15 inches, because we're going big. Dust your work surface with some all-purpose flour. I like to start in the middle and sort of roll either towards me or away from me. Then I rotate my dough. And I do the exact same thing.

If at any point your dough starts to stick, just dust a little bit more flour either under it or over it and just keep rolling. This is what I'm talking about. This is a pastry dough. All right, we're at about 12. We need a little bit more, a couple more inches on either side. Let's do one more measure. OK, we're done.

Put the rolling pin on one side of your crust, and you're just going to sort of gently roll it up. This is how we're going to transfer it to a parchment lined baking sheet here. Gentle, gentle, don't mess it up, Justin. Got it. And we're just going to go ahead and slide it right on here. It's a big one.

Once you get it onto the baking sheet, you're just going to sort of press it into all the corners and up the side. You want it nice and even. You might have spots where you don't have quite enough dough. That's OK, because you can just trim it and sort of just relocate it. And you're going to trim off, so there's just about a 1/4 inch of overhang. Then just take that 1/4 inch of overhang and fold it behind itself.

So I'm crimping. I'm crimping. I'm crimping. You're crimping. I'm crimping and voila, look at this. Check it out. Is so gigantic. It is already epic. Once your edges are crimped, this is going to go into the freezer for about 45 minutes. We want to really cold. OK, look at this, crimped dough, nice and cold. We're going to pre-bake it before we fill it to protect the crust. We're going to line it with some parchment.

If you need to, use two sheets. I don't know anyone who has enough pie weights to fill this epic crust, so we're going to use dried beans. And you just pour them right on the parchment. Smooth them out, so they're nice and even, into a 400 degree oven, 30, 40 minutes. You want the edges to be sort of slightly brown. Then we're going to remove those beans. We're going to remove the parchment. And then we're going to bake it till it's gold and crisp.

Crust is baked. Crust is cooled. It's time to make our filling. Now remember, this is not quiche Lorraine. This is quiche Justin. So we are not using bacon. We are using breakfast sausage. So get a nice big skillet, heat it up with about 1 tablespoon of canola oil, and we're going to go ahead and add our breakfast sausage right into the skillet. This isn't going to take long, five, six minutes.

While it's cooking, just break it up with a wooden spoon. While the sausage cooks, let's go ahead and get some cheese ready. We need nine ounces of shredded Gruyere. Somebody call the cheese people. Tell them to sell shredded Gruyere. This is what I'm talking about. OK, sausage is done. Go ahead and cut the heat, and just transfer it to a bowl. Just try not to get too much of that excess oil.

You go over here. Cheese is going to go over here. So in addition to our sausage and our cheese, we want some red onion. After all, it's in the title. Bam. That's like a TikTok move. You spin it, then you chop it. But it's dangerous, kids. Don't do it. All right, get it peeled, and then you want to cut this into thin slices and then separate those slices into greatness, because when we fill our quiche with them, they're going to sort of hold all the other things.

They're going to hold a little bit of the sausage. They're going to secure the cheese. In addition to some onion, we want some fresh thyme. We're not going to chop them. We're just going to pick them off the stems. Once you got your sausage, onion, thyme, and cheese ready to go, you're going to sort of scatter them haphazardly.

Have you ever seen so much cheese? After the cheese, you're going to want to go in that sausage. Next up, onion rings. You just want a sort of nice, even layer. If you have a little bit leftover, just save it for a salad. Before we sprinkle our thyme on top, we're going to want to add our custard. We're using a lot of eggs. We're using 18. So let's get them into this giant bowl.

That was five, seven. I'm going to be cracking eggs all dang day. OK, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17. There's one more. I found it. 18 eggs, I'm exhausted. So we're going to add a whopping 1 tablespoon of kosher salt and 1 and 1/2 teaspoons of freshly ground black pepper. Bam, looks good.

All right, let's go ahead and beat this, slushy, slushy, slushy. To our eggs, we want to whisk in half and half. And this is going to make our custard. Custard done. We're going to very carefully pour it over all of these delicious fillings. This is crazy town. OK, custard in, now we're going for that thyme. So just take all those amazing little fragrant thyme leaves and just sprinkle them on top.

This epic quiche is going into a 400 degree oven for about 35 minutes. It should be puffed and just lightly brown. Check out this epic quiche. But of course, any delicious quiche deserves a salad. And by that, I mean some baby arugula. We're going to sprinkle about one cup right on top. I cannot wait a minute longer. I'm going in for a corner piece.

I cannot wait to taste this. I'm going to make sure I get some of that breakfast sausage in this bite. I love the red onions, love the thyme, and that arugula on the top just gives it this freshness that takes it all the way up there over those clouds. This is truly, truly epic. It is mad genius. It's quiche Justin. And it is made with love.