Greek Sheet Pan Quiche

• 2 pie crusts (store bought is easiest!)
• 1/4 cup mozzarella, shredded
• 1/2 cup pickled red onions or non-pickled red onions sliced thinly
• 6 ounces crumbled feta
• 6.6 ounces kalamata olives, chopped
• 1/4 cup cherry peppers, chopped
• 12 eggs
• 4 ounces heavy cream
• salt & pepper, to taste

1. Heat the oven to 350.
2. Line baking sheet with parchment.
3. Smush your prepared pie crusts into the pan, triming the crust to lay flat around the lip of the pan.
4. Par-bake with pie weights or pierce the crust before placing it in the oven for about 8 minutes.
5. Add olives, feta, cherry peppers and onions to egg mixture; stir to combine. Set aside.
6. Remove crust from oven and immediately sprinkle with the mozzarella.
7. Pour the egg mixture into the pan and bake about 25 minutes or until the center is set.
8. Allow to cool for about 5 minutes before slicing and serving hot; or, allow to cool and serve at room temperature.

pie crusts, mozzarella, pickled red onions, feta, kalamata olives, cherry peppers, eggs, heavy cream, salt

Taken from food52.com/recipes/80422-greek-sheet-pan-quiche (may not work)