Pulled Pork Quiche in a 9 x 13 Pan

A golden-brown 9 x 13 pulled pork quiche.

5 from 7 votes

Pulled Pork Quiche in a 9 x 13 Pan

Love the sweet and savory flavors of pulled pork you must try this recipe. This crowd-pleasing quiche recipe is made with leftover pulled pork, caramelized onions, cheddar, and herbs. It features a homemade pie crust recipe and is baked in a 9 x 13 pan.

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast, Brunch, Dinner

Cuisine: American

Keyword: Easy quiche, Leftovers quiche, pulled pork

Servings: servings

Calories: 425cal

Author: Amy Desrosiers

Cost: $10

Equipment

9 x 13 baking pan
food processor
Measuring cups and spoons
oven adjusted to the center rack position
refrigerator

Ingredients

Quiche Crust *Needs to be doubled. Can double in one batch if your food processor is large enough.

2 cups all-purpose flour
¼ teaspoon salt
⅔ cup unsalted butter 10¾ tablespoons, cubed, chilled
4-5 tablespoons ice water

Quiche Filling

1 large vidalia onion
2 tablespoons unsalted butter
12 jumbo eggs *add two more for standard-sized eggs
1 cup whole milk *can also use heavy cream, half, and half, or light cream
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups pulled pork
1½ cups cheddar cheese

Instructions

Quiche Crust

In a food processor, whisk together flour and salt. Add in the cold butter and pulse. Slowly add in one tablespoon of ice water. You will need between 4-5 tablespoons.
Once the dough forms and pulls into one ball it is perfect. The dough should feel like soft playdough and not be sticky. If it is sticky add a tablespoon of flour in increments until it is no longer sticky.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes; repeat to make the second crust as this recipe requires a double pie crust recipe to line the full 9 x 13 pan.
While the second ball of dough is completed and is chilling, preheat your oven to 375°F (190°C).
On a lightly floured surface,roll out the chilled dough and transfer it to the pan. I wasn’t able to make my crust look beautiful but hopefully, you all can crimp yours better!

Quiche Filling

In a large bowl, whisk together eggs, milk or cream, herbs, salt, and pepper.
Layer your chosen fillings (cooked and chopped) into the prepared crust.
Pour the egg mixture over the fillings, ensuring everything is evenly distributed.
Sprinkle with shredded cheese for a cheesy topping.
Bake the quiche for 45-55 minutes, or until the center is set and a knife inserted comes out clean. The crust should be slightly golden brown.
Let the quiche cool slightly before slicing and serving. You can enjoy it warm or at room temperature.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition