Name: Scallion Dill and Fava Bean Sheet Pan Quiche recipe
Ingredients: 1 box (14.1 ounces) refrigerated pie crusts (2 crusts): Using refrigerated pie crusts is a fantastic time-saver and ensures a consistently flaky and buttery crust. Look for all-butter pie crusts for the best flavor and texture. Brands like Pillsbury or Wewalka offer reliable options. Homemade Pie Crust (Alternative): For a truly from-scratch experience, you can certainly make your own pie crust. A classic all-butter pie crust recipe will work beautifully. You’ll need enough dough for a double crust pie, approximately 2 pounds of dough.; Puff Pastry (Variation): For a slightly different texture and flavor, you could use puff pastry instead of pie crust. Thaw puff pastry according to package directions and use about 1 pound. Puff pastry will create a lighter, airier crust.; 1 tablespoon olive oil: Olive oil is used to sauté the scallions and fava beans, adding a subtle fruity flavor and preventing them from becoming soggy in the quiche. Extra virgin olive oil is recommended for its richer flavor.; 1 bunch scallions, thinly sliced (about 1 cup): Scallions are the star of this quiche, providing a mild oniony flavor with a delicate sweetness. Use the white and light green parts of the scallions. Ensure they are thinly sliced for even cooking and flavor distribution.; 1 pound fava beans, shelled and blanched: Fava beans bring a unique, slightly nutty, and buttery flavor to the quiche, perfectly embodying spring. Fresh fava beans require a bit of preparation: Shelling: Remove the beans from their tough outer pods.; Blanching: Briefly blanch the shelled beans in boiling water for 1-2 minutes, then immediately plunge them into ice water to stop the cooking process. This helps to loosen the outer skin of the beans.; Peeling (Optional but Recommended): While optional, peeling the outer skin of the blanched fava beans makes them more tender and less bitter. This step is a bit time-consuming but worth it for the best texture.; Frozen Fava Beans (Substitution): If fresh fava beans are not available or if you want to save time, you can use frozen fava beans. Thaw them completely before using and blanch them briefly if desired to soften them slightly.; Edamame (Alternative Bean): If you can’t find fava beans, shelled edamame (soybeans) can be used as a substitute. Edamame offers a similar texture and slightly sweet flavor. Use frozen edamame, thawed.; 1/4 cup chopped fresh dill: Fresh dill is essential for its bright, herbaceous, and slightly lemony flavor that complements the scallions and fava beans beautifully. Use fresh dill for the best flavor; dried dill is not a suitable substitute in this recipe.; 6 large eggs: Eggs form the base of the quiche filling, providing structure and richness. Use large eggs for consistent results.; 1 cup heavy cream: Heavy cream contributes to the rich, creamy texture of the quiche filling. It adds a luxurious mouthfeel and balances the savory flavors. Half-and-Half (Lighter Option): For a slightly lighter quiche, you can substitute half-and-half for heavy cream. The texture will be less rich and creamy but still delicious.; Whole Milk (Even Lighter Option): For an even lighter option, you can use whole milk, but the quiche will be less set and may be slightly more watery.; 1 cup grated Gruyere cheese: Gruyere cheese is a classic choice for quiche, offering a nutty, slightly sweet, and complex flavor that melts beautifully. It adds a wonderful depth of flavor to the quiche. Swiss Cheese (Substitution): Swiss cheese is a good substitute for Gruyere, offering a similar nutty and mild flavor profile.; Fontina Cheese (Variation): Fontina cheese provides a creamy, slightly tangy, and nutty flavor that would also be delicious in this quiche.; Comté Cheese (Premium Option): For a truly decadent quiche, Comté cheese is a premium option with a complex, nutty, and fruity flavor similar to Gruyere but often considered even more refined.; 1/2 teaspoon salt: Salt is crucial for seasoning and bringing out the flavors of all the ingredients in the quiche. Kosher salt or sea salt is recommended.; 1/4 teaspoon black pepper: Black pepper adds a touch of warmth and spice. Freshly ground black pepper is recommended for the best flavor.

Ingredients

Scale

- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts): Using refrigerated pie crusts is a fantastic time-saver and ensures a consistently flaky and buttery crust. Look for all-butter pie crusts for the best flavor and texture. Brands like Pillsbury or Wewalka offer reliable options.
  - - Homemade Pie Crust (Alternative): For a truly from-scratch experience, you can certainly make your own pie crust. A classic all-butter pie crust recipe will work beautifully. You’ll need enough dough for a double crust pie, approximately 2 pounds of dough.
  - - Puff Pastry (Variation): For a slightly different texture and flavor, you could use puff pastry instead of pie crust. Thaw puff pastry according to package directions and use about 1 pound. Puff pastry will create a lighter, airier crust.

For the Filling:

- 1 tablespoon olive oil: Olive oil is used to sauté the scallions and fava beans, adding a subtle fruity flavor and preventing them from becoming soggy in the quiche. Extra virgin olive oil is recommended for its richer flavor.

- 1 bunch scallions, thinly sliced (about 1 cup): Scallions are the star of this quiche, providing a mild oniony flavor with a delicate sweetness. Use the white and light green parts of the scallions. Ensure they are thinly sliced for even cooking and flavor distribution.

- 1 pound fava beans, shelled and blanched: Fava beans bring a unique, slightly nutty, and buttery flavor to the quiche, perfectly embodying spring. Fresh fava beans require a bit of preparation:
  - - Shelling: Remove the beans from their tough outer pods.
  - - Blanching: Briefly blanch the shelled beans in boiling water for 1-2 minutes, then immediately plunge them into ice water to stop the cooking process. This helps to loosen the outer skin of the beans.
  - - Peeling (Optional but Recommended): While optional, peeling the outer skin of the blanched fava beans makes them more tender and less bitter. This step is a bit time-consuming but worth it for the best texture.
  - - Frozen Fava Beans (Substitution): If fresh fava beans are not available or if you want to save time, you can use frozen fava beans. Thaw them completely before using and blanch them briefly if desired to soften them slightly.
  - - Edamame (Alternative Bean): If you can’t find fava beans, shelled edamame (soybeans) can be used as a substitute. Edamame offers a similar texture and slightly sweet flavor. Use frozen edamame, thawed.

- 1/4 cup chopped fresh dill: Fresh dill is essential for its bright, herbaceous, and slightly lemony flavor that complements the scallions and fava beans beautifully. Use fresh dill for the best flavor; dried dill is not a suitable substitute in this recipe.

- 6 large eggs: Eggs form the base of the quiche filling, providing structure and richness. Use large eggs for consistent results.

- 1 cup heavy cream: Heavy cream contributes to the rich, creamy texture of the quiche filling. It adds a luxurious mouthfeel and balances the savory flavors.
  - - Half-and-Half (Lighter Option): For a slightly lighter quiche, you can substitute half-and-half for heavy cream. The texture will be less rich and creamy but still delicious.
  - - Whole Milk (Even Lighter Option): For an even lighter option, you can use whole milk, but the quiche will be less set and may be slightly more watery.

- 1 cup grated Gruyere cheese: Gruyere cheese is a classic choice for quiche, offering a nutty, slightly sweet, and complex flavor that melts beautifully. It adds a wonderful depth of flavor to the quiche.
  - - Swiss Cheese (Substitution): Swiss cheese is a good substitute for Gruyere, offering a similar nutty and mild flavor profile.
  - - Fontina Cheese (Variation): Fontina cheese provides a creamy, slightly tangy, and nutty flavor that would also be delicious in this quiche.
  - - Comté Cheese (Premium Option): For a truly decadent quiche, Comté cheese is a premium option with a complex, nutty, and fruity flavor similar to Gruyere but often considered even more refined.

- 1/2 teaspoon salt: Salt is crucial for seasoning and bringing out the flavors of all the ingredients in the quiche. Kosher salt or sea salt is recommended.

- 1/4 teaspoon black pepper: Black pepper adds a touch of warmth and spice. Freshly ground black pepper is recommended for the best flavor.

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 375°F (190°C). Preheating the oven ensures the crust bakes properly and becomes golden brown.

1. Lightly grease a 13×18 inch sheet pan. Greasing the sheet pan prevents the quiche from sticking and ensures easy removal after baking. You can use cooking spray or butter to grease the pan.

1. Unroll pie crusts and gently press them into the prepared sheet pan, overlapping slightly and crimping edges to form a raised crust. Carefully unroll the refrigerated pie crusts. Gently press them into the sheet pan, starting from one corner and working your way across. Overlap the edges of the crusts slightly in the center to create a single, large crust. Crimp the edges around the perimeter of the sheet pan to create a decorative and slightly raised edge that will hold the filling.
  - - Tip for Easier Handling: If the pie crusts are very cold and difficult to handle, let them sit at room temperature for 5-10 minutes to soften slightly before unrolling.

1. Dock the crust with a fork. Use a fork to prick holes all over the bottom of the pie crust. This process, called “docking,” prevents the crust from puffing up unevenly during baking.

1. Bake the crust for 10 minutes. Baking the crust partially before adding the filling, known as “blind baking,” helps to ensure a crisp bottom crust that doesn’t become soggy from the moist filling.

Step 2: Sauté Scallions and Fava Beans

1. Heat olive oil in a large skillet over medium heat. Heat the olive oil until it shimmers, indicating it’s hot enough for sautéing.

1. Add sliced scallions and blanched fava beans to the skillet and sauté for 5-7 minutes, or until scallions are softened and fragrant and fava beans are heated through. Sautéing the scallions and fava beans enhances their flavor and softens them slightly, ensuring they cook evenly in the quiche. Be careful not to brown the scallions.

1. Remove skillet from heat and set aside to cool slightly. Allow the sautéed scallion and fava bean mixture to cool slightly before adding it to the quiche filling. This prevents the heat from cooking the eggs prematurely.

Step 3: Prepare the Quiche Filling

1. In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined. Whisk the eggs, heavy cream, salt, and pepper vigorously until they are thoroughly combined and slightly frothy. This ensures a smooth and evenly textured quiche filling.

1. Stir in grated Gruyere cheese and chopped fresh dill. Gently fold in the grated Gruyere cheese and chopped fresh dill into the egg mixture. Distribute the cheese and dill evenly throughout the filling.

Step 4: Assemble and Bake the Quiche

1. Spread the sautéed scallion and fava bean mixture evenly over the partially baked crust. Distribute the sautéed scallion and fava bean mixture in a single, even layer over the bottom of the partially baked pie crust.

1. Pour the egg and cheese mixture evenly over the vegetables in the crust. Carefully pour the prepared egg and cheese filling over the scallion and fava bean mixture, ensuring it fills the crust evenly.

1. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown, the filling is set, and a knife inserted into the center comes out clean. Baking time may vary slightly depending on your oven. The quiche is done when the crust is nicely browned, the filling is puffed and set (no longer jiggly), and a knife inserted into the center comes out clean, indicating the eggs are cooked through.

1. Let the quiche cool in the sheet pan for 10-15 minutes before slicing and serving. Allowing the quiche to cool slightly before slicing makes it easier to cut and serve neatly. The filling will also set further as it cools.

Nutrition

Serving Size: one normal portion
Calories: 350-450 kcal
Sugar: 2-3g
Sodium: 300-400mg
Fat: 25-30g
Saturated Fat: 12-15g
Unsaturated Fat: 10-15g
Carbohydrates: 20-25g
Fiber: 2-3g
Protein: 15-20g
Cholesterol: 150-200mg