When you want all the elegance of quiche but need to feed a crowd without making multiple pies, this Ham and Cheese Slab Quiche delivers classic flavors in a large sheet pan format that’s perfect for brunch buffets, potlucks, or feeding hungry families. The buttery, flaky crust holds a generous custard filling studded with smoky ham, melted cheese, and aromatic vegetables, creating perfect squares that are as beautiful as they are delicious. Each slice delivers that signature quiche experience – the contrast between crispy crust and creamy filling, the savory blend of ham and cheese, and the luxurious texture that makes quiche so satisfying. Perfect for holiday brunches, baby showers, or make-ahead breakfast meal prep, this recipe serves 12-16 people and takes about 90 minutes from start to finish.
Cooking Time: 30 minutes prep, 60 minutes baking
Serves: 12-16 people
What You’ll Need
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold butter, cut into cubes
- 6-8 tablespoons ice water
For the filling:
- 8 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (optional)
For the mix-ins:
- 2 cups cooked ham, diced
- 2 cups shredded Gruyere cheese
- 1 cup shredded sharp cheddar cheese
- 1 small onion, diced and sautéed
- 1 cup fresh spinach, chopped (optional)
- 2 tablespoons fresh chives, chopped
Making the Perfect Crust
In a food processor, pulse the flour, salt, and sugar to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Adding Water Carefully
Add ice water one tablespoon at a time, pulsing after each addition, until the dough just begins to come together. It should hold together when squeezed but not be wet or sticky.
Chilling for Success
Turn the dough out onto a work surface, shape into a flat rectangle, wrap in plastic, and refrigerate for at least 30 minutes. This rest allows the gluten to relax and makes rolling easier.
Preparing the Pan
Grease a 15×10 inch rimmed baking sheet or jelly roll pan thoroughly with butter or cooking spray. This large format is what makes slab quiche so practical for crowds.
Rolling the Dough
On a lightly floured surface, roll the chilled dough into a rectangle about 17×12 inches, large enough to cover the bottom and sides of your pan with some overhang.
Fitting the Crust
Carefully transfer the dough to the prepared pan, gently pressing it into the corners and up the sides. Trim any excess dough, leaving about 1/2 inch overhang, and crimp the edges decoratively.
Preventing Shrinkage
Prick the bottom of the crust all over with a fork. Chill the crust in the freezer for 15 minutes while you preheat the oven to 375 degrees.
Blind Baking
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden.
Creating the Custard
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, nutmeg, and cayenne if using. Whisk until completely smooth and well combined.
Preparing the Mix-Ins
If using onions, sauté them in a little butter until soft and translucent, about 5 minutes. Let cool slightly. If using spinach, squeeze out any excess moisture to prevent a watery filling.
Building the Filling
Scatter the diced ham, sautéed onions, and spinach if using evenly over the pre-baked crust. Sprinkle both cheeses over the top, distributing them evenly across the entire surface.
Adding the Custard
Carefully pour the egg mixture over the ham and cheese, ensuring even distribution. The liquid should come almost to the top of the crust without overflowing.
Preventing Spills
Place the pan on the oven rack first, then pour in any remaining custard. This prevents spilling while transferring a full, heavy pan.
The Perfect Bake
Bake at 375 degrees for 35-40 minutes until the center is just set with a slight jiggle. The edges should be puffed and golden, and the center should no longer be liquid.
Testing Doneness
Insert a knife near the center – it should come out mostly clean with just a bit of creamy custard. The quiche will continue to set as it cools.
Essential Cooling
Let the quiche cool in the pan for at least 15-20 minutes before cutting. This allows the custard to set fully and makes slicing much cleaner and easier.
Perfect Cutting Technique
Use a sharp knife or pizza cutter to cut the quiche into squares or rectangles. Wipe the blade clean between cuts for the neatest presentation.
Serving Temperature
Slab quiche is delicious served warm, at room temperature, or even cold. The versatility makes it perfect for buffets where it may sit out for a while.
Presentation Ideas
Arrange the squares on a large platter, garnish with fresh herbs, and serve with a simple green salad and fresh fruit for a complete brunch spread.
Make-Ahead Benefits
The crust can be made and pre-baked a day ahead. The entire quiche can be assembled and baked the night before, then gently reheated or served at room temperature.
Storage Guidelines
Store leftover quiche covered in the refrigerator for up to 4 days. The squares reheat beautifully in a 300-degree oven for 10-15 minutes.
Freezing Instructions
Wrap individual portions in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Customization Options
Try different cheese combinations like Swiss and fontina, or add vegetables like roasted red peppers, mushrooms, or asparagus for variety.
Vegetarian Variation
Omit the ham and add extra vegetables like sautéed mushrooms, bell peppers, and zucchini for a delicious meat-free option.
Breakfast Meal Prep
Cut into individual portions and refrigerate for easy grab-and-go breakfasts throughout the week. Each square is a complete, protein-packed meal.
Troubleshooting Tips
If the crust shrinks, it wasn’t chilled enough before baking. If the filling is watery, the vegetables released too much moisture or the eggs were overcooked.
This Ham and Cheese Slab Quiche proves that elegant brunch food can also be practical and crowd-friendly. By scaling up the classic quiche into sheet pan format, you can serve a beautiful, delicious meal to many people without the stress of multiple dishes, creating the kind of effortless entertaining that lets you actually enjoy your own party.
