Holiday Appetizer Quiche
Submitted by arborwst
Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.
YIELD
50 servingsPREP
30 minCOOK
25 minREADY
60 minParty-sized quiche engineered for platter service. Scaled to a 15 x 10 sheet pan and cut into small squares, this recipe produces 50 bite-size pieces that hold their shape in the hand, which is exactly what you want when people are juggling drinks and mingling.
The crust skips traditional pastry dough in favor of a cracker-crumb base bound with butter-flavored shortening. The cracker crumbs absorb custard moisture rather than going soggy, a smart move for sheet-pan quiche that has to sit on the appetizer table for an hour.
The filling is classic quiche lorraine territory with a holiday twist: Swiss cheese, diced ham (or sausage, pepperoni, bacon, the directions are generous), scallions, parsley and red pimentos that deliver both color and a sweet pepper note. A one-cup-each split of heavy cream and half-and-half gives the custard richness without the density of all heavy cream.
Kitchen Tips
- Press the crust firmly and evenly for clean-slicing squares.
- Prick generously with a fork before baking, and again mid-bake if bubbles appear.
- Drain pimentos thoroughly, excess liquid waters down the custard.
- Cool 5 minutes before cutting for clean slices that hold their shape.
Variations
- Swap ham for crumbled cooked bacon for a smokier, saltier bite.
- Use sharp cheddar or Gruyere in place of Swiss for a bolder cheese profile.
- Add ¼ teaspoon ground nutmeg to the custard for a classic French quiche accent.
Ingredients
cooked , or 2/3 cup sausage cooked, crumbled , or 2/ 3 cup pepperoni, diced or bacon cooked and crumbled *
Directions
Preheat oven to 400℉ (200℃) degrees for crust, combine flour and cracker crumbs.
Cut in butter flavor shortening until mixture resembles coarse corn meal.
Sprinkle with the ½ cup water, a tablespoon at a time.
Toss with fork until crumbs are compl etely moistened.
Press mixture into bottom of ungreased 15 x 10 x 1 inch pan.
Prick crust with a fork.
Sprinkle Swiss cheese, ham, onions, parsley, and pimientos evenly over crust.
Beat eggs, cream, half and half, salt, and pepper.
Pour over filled crust.
Bake at 400℉ (200℃) degrees for 25 to 30 minutes or until set.
Cool for 5 minutes.
Cut in 1½ by 2 inch pieces. Serve warm.
NOTE: Crust may bubble during baking and need to be pricked with a fork again.
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