When I was growing up, Mother’s Day was always a day I really took seriously. 

Maybe it was because we worked so hard in my day school to make those paper vases and notes for our mother, or the fun memories I have of me and my siblings sneaking into the kitchen early morning to make her a breakfast that she selflessly ate no matter what it tasted like (even when I used baking soda instead of sugar one time to make her pancakes) 

Or, maybe because it was always a day my mother really seemed truly happy and we as kids really felt the love she had for all we did for her. 

Either way, Mother’s Day was a day we really celebrated in my house, and I have passed down that love for the day to my own daughter. Who I must say, thrills me each year when she also takes the day to heart. 

However… I did sorta hijack the breakfast making, sorta. Mysteriously, before Mother’s Day, sometimes a few days or even a few weeks before,  I always happen to make a sheet pan quiche and “conveniently” leave it in the freezer. 

My daughter, knowing how much I love quiche, always serves me breakfast, with a slice of the quiche on a fancy decorated  plate alongside her signature hot cocoa and whipped cream creation. 

It’s the best breakfast of the year. 

This quiche is fantastic, and freezes beautifully and is super easy to make. I love it in a SHEET PAN because it slices so well and gives the perfect depth of filling to crust. You can fill it with any veggies you like, it’s really about the cold butter flaky crust and that delicious custard cream mixture. 

Recipe: 

For the Crust (makes 1 9×13 sheet pan):

2 large eggs

5 tablespoons ice cold water 

2 and 1/2 cups flour 

1 teaspoon salt

2 sticks plus 2 tablespoons butter (18 tablespoons butter all together) 

Directions:

1. In a food processor, first add the eggs and water and process for a quick few seconds. Then add the flour, salt, and butter and process for less than a minute until a dough comes together. 

2. Remove and then in a parchment lined sheet pan, spread the dough out until you form a nice crust on the whole tray including at least 1/4 way up the sides of the tray. 

3. Add another parchment sheet on top, and then press another pan on top to hold the sheet down.

4. Bake it like this, for 25 minutes on 350 degrees Fahrenheit. 

5. Remove the extra pan and top parchment sheet and let the crust cool as you make the filling. 

For the Vegetable Part of the Filling:

2 pints sliced mushrooms

1 large onion, thinly sliced

Oil, for frying

Directions: 

1. I sautéed 2 pints of sliced mushrooms and 1 large onion, thinly sliced, in oil until everything was softened (about 15 minutes). 

2. Then place that all into the crust and spread it out. 

3. Then I made the custard filling.  

For the Custard Filling: 

6 eggs

1 cup heavy cream 

1 cup shredded cheese (I use mix of mozzarella and cheddar)

1 teaspoon salt 

1 teaspoon black pepper

1 teaspoon garlic powder 

1 teaspoon onion powder 

Directions:

1. Whisk everything together and pour over the vegetable filling making sure it’s spread out all over the pan. Then I added some sliced tomatoes and chopped parsley for garnish and more vegetable goodness. 

2. I place this pan onto a larger pan to avoid drips in the oven and bake it all on 350 degrees Fahrenheit for 25-30 minutes until the filling is set and slightly golden. 

3. Remove and let cool slightly before slicing and serving.