Scallion Dill and Fava Bean Sheet Pan Quiche recipe

Sheet pan quiche has revolutionized my brunch game, and this Scallion, Dill, and Fava Bean version is an absolute star. For years, making quiche felt like a fussy, individual-serving affair, but this recipe throws all that fuss out the window. The first time I baked this sheet pan beauty, the aroma of fresh dill and scallions filled my kitchen, promising something special. And it delivered! The creamy, flavorful filling, studded with bright green fava beans, nestled in a golden, flaky crust was a total crowd-pleaser. It’s become my go-to for potlucks, family gatherings, and even just a satisfying weekend brunch. The ease of preparation, combined with the stunning presentation and incredible taste, makes this Scallion, Dill, and Fava Bean Sheet Pan Quiche a recipe you’ll want to make again and again. Trust me, once you experience the joy of sheet pan quiche, you’ll never look back at individual quiches the same way.

Ingredients

The magic of this Scallion, Dill, and Fava Bean Sheet Pan Quiche lies in the harmonious blend of fresh, vibrant ingredients. Each component plays a crucial role in creating a quiche that’s both flavorful and visually appealing. Let’s delve into the specifics of what you’ll need:

• For the Crust: A flaky, buttery crust is the foundation of any great quiche. You have options here, depending on your preference and time constraints.
  • 1 box (14.1 oz) Refrigerated Pie Crusts (2 crusts): For ease and convenience, refrigerated pie crusts are an excellent choice. They provide consistent results and save significant time. Make sure to let them sit at room temperature for a few minutes to soften slightly before unrolling. Look for all-butter crusts for the richest flavor if available.
  • Homemade Pie Crust (enough for a 13×18 inch sheet pan): For the ultimate homemade touch and flavor control, consider making your own pie crust. A classic all-butter pie crust recipe will yield the most tender and flavorful result. You’ll need about 2 ½ to 3 cups of flour, butter, ice water, and salt. Homemade crust allows you to adjust the flavor and texture to your exact liking.
  • Pre-made Puff Pastry (about 1 lb): Puff pastry offers a lighter, flakier crust option. Thaw it according to package directions and you’ll have a wonderfully crisp base for your quiche. Puff pastry creates a more delicate and airy crust compared to pie crust.
• For the Filling: The filling is where the vibrant flavors of scallion, dill, and fava bean truly shine.
  • 1 tablespoon Olive Oil: Used for sautéing the scallions and fava beans, olive oil adds a subtle fruity note and helps to soften the vegetables. Extra virgin olive oil is preferred for its flavor and health benefits.
  • 1 bunch Scallions, thinly sliced (about 1 cup): Scallions, also known as green onions, provide a mild oniony flavor with a slight sweetness. Use both the white and green parts for maximum flavor and visual appeal. Thinly slicing ensures they cook evenly and disperse their flavor throughout the filling.
  • 1 cup Shelled Fava Beans (fresh or frozen): Fava beans bring a unique, slightly nutty flavor and creamy texture to the quiche. Fresh fava beans require shelling and blanching (see instructions), but frozen fava beans are a convenient alternative. If using frozen, thaw them and remove the outer skin after thawing for the best texture. Edamame (shelled soybeans) can be substituted if fava beans are unavailable, though the flavor will be slightly different.
  • 1/4 cup Fresh Dill, chopped: Fresh dill is essential for its bright, herbaceous, and slightly citrusy flavor that complements the scallions and fava beans beautifully. Dried dill can be used in a pinch, but fresh dill provides a much more vibrant and aromatic flavor. If using dried dill, use about 1 tablespoon.
  • 6 large Eggs: Eggs are the binding agent and the base of the creamy custard filling. Use large eggs for consistent results. For a richer quiche, you can use a combination of whole eggs and egg yolks.
  • 1 cup Heavy Cream or Half-and-Half: Heavy cream provides a richer, more decadent filling, while half-and-half offers a slightly lighter option. You can also use whole milk for an even lighter quiche, but the texture will be less creamy. For a dairy-free option, unsweetened plant-based cream alternatives can be used, but the texture may be slightly different.
  • 1 cup Shredded Cheese (Gruyere, Fontina, or Parmesan recommended): Cheese adds flavor, richness, and helps to bind the filling. Gruyere is a classic quiche cheese with a nutty, slightly sweet flavor. Fontina is a milder, melty cheese that also works well. Parmesan adds a salty, savory note. You can use a single cheese or a blend of cheeses. Other good cheese options include Swiss, Monterey Jack, or even a sharp cheddar for a bolder flavor.
  • 1/2 teaspoon Salt: Salt enhances the flavors of all the ingredients and is crucial for seasoning the custard. Use kosher salt or sea salt for the best flavor.
  • 1/4 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth of flavor. White pepper can be used for a milder pepper flavor and to avoid black specks in the filling.
  • Pinch of Red Pepper Flakes (optional): For a subtle hint of heat, a pinch of red pepper flakes can be added. Adjust the amount to your preference or omit if you prefer a milder quiche.

Instructions

Creating this Scallion, Dill, and Fava Bean Sheet Pan Quiche is easier than you might think, especially with the sheet pan method. Follow these step-by-step instructions for a guaranteed success:

1. Preheat Oven and Prepare Baking Sheet: Get your oven ready and your baking sheet prepped for success.
   • Preheat oven to 375°F (190°C). Ensure your oven is properly preheated for even baking and a perfectly set quiche.
   • Lightly grease a 13×18 inch sheet pan or line with parchment paper. Greasing or lining prevents the quiche from sticking and makes for easier removal and cleanup. Parchment paper is particularly helpful for lifting the quiche out of the pan after baking.
2. Prepare the Crust: Whether you’re using store-bought or homemade, getting the crust ready is the next step.
   • If using refrigerated pie crusts: Unroll the pie crusts and gently press them into the prepared sheet pan, overlapping the edges to cover the entire bottom and slightly up the sides. Pinch the edges to create a decorative border if desired. You may need to patch any gaps or tears in the crust by gently pressing pieces together.
   • If using homemade pie crust: Roll out your pie crust dough to fit a 13×18 inch sheet pan. Carefully transfer it to the prepared pan and press it into place, trimming and crimping the edges as desired.
   • If using puff pastry: Thaw puff pastry according to package directions. Slightly roll it out to fit the sheet pan. Press it into the pan, allowing it to come slightly up the sides. You can dock the puff pastry (prick it with a fork) in several places to prevent excessive puffing, although some puffing is desirable for puff pastry quiche.
3. Par-Bake the Crust (Optional but Recommended): Par-baking helps prevent a soggy bottom crust.
   • Line the crust with parchment paper and fill with pie weights or dried beans. This prevents the crust from puffing up unevenly during par-baking.
   • Bake for 10-12 minutes. The crust should be set but not fully browned.
   • Remove from oven and carefully remove pie weights and parchment paper. Let the crust cool slightly while you prepare the filling. Par-baking is especially recommended for homemade crusts or if you prefer a very crisp bottom crust. If you are short on time, you can skip par-baking, but the bottom crust may be slightly less crisp.
4. Sauté Scallions and Fava Beans: Building flavor starts with sautéing the aromatics and fava beans.
   • Heat olive oil in a large skillet over medium heat.
   • Add sliced scallions and fava beans and sauté for 5-7 minutes, until scallions are softened and fava beans are slightly tender. Sautéing softens the vegetables and enhances their flavors before they go into the quiche.
   • Remove from heat and set aside to cool slightly.
5. Prepare the Egg Custard: Whisk together the eggs, cream, cheese, and seasonings.
   • In a large bowl, whisk together eggs, heavy cream (or half-and-half), shredded cheese, salt, black pepper, and red pepper flakes (if using). Whisk until the mixture is well combined and smooth.
   • Stir in the chopped fresh dill and the sautéed scallion and fava bean mixture. Ensure the vegetables are evenly distributed throughout the custard.
6. Assemble and Bake the Quiche: Pour the filling into the crust and bake until set and golden.
   • Pour the egg mixture into the par-baked (or unbaked) crust. Distribute the filling evenly.
   • Bake in the preheated oven for 30-40 minutes, or until the quiche is set and the crust is golden brown. A knife inserted into the center should come out mostly clean, with just a little moisture. The center should be just set, not jiggly.
   • If the crust is browning too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking.
7. Cool and Serve: Allow the quiche to cool slightly before slicing and serving.
   • Let the quiche cool in the sheet pan for at least 10-15 minutes before slicing. This allows the filling to set further and makes it easier to slice and serve.
   • Slice into squares or rectangles and serve warm or at room temperature. Sheet pan quiche is delicious both warm and at room temperature, making it perfect for brunch, lunch, or picnics.

Nutrition Facts

This Scallion, Dill, and Fava Bean Sheet Pan Quiche is not only delicious but also offers a good balance of nutrients. Here’s an approximate nutritional breakdown:

• Servings: Approximately 12-16 servings (depending on slice size)
• Calories per Serving (estimated, based on 16 servings and using refrigerated pie crust and heavy cream): 250-300 calories (This is an estimate and can vary based on crust type, cheese, dairy, and portion size).

Approximate Nutritional Breakdown per Serving (estimated, per 16 servings):

• Protein: 10-12 grams
• Fat: 18-22 grams (primarily from crust, cheese, and cream)
• Saturated Fat: 8-12 grams
• Cholesterol: 100-120 mg
• Sodium: 250-350 mg (depending on crust and cheese)
• Carbohydrates: 12-15 grams
• Fiber: 1-2 grams
• Sugar: 2-3 grams

Nutritional Highlights:

• Good Source of Protein: Eggs and cheese provide a significant amount of protein, essential for muscle building and satiety.
• Calcium Rich: Cheese and dairy contribute calcium, important for bone health.
• Vitamins and Minerals: Eggs and vegetables offer various vitamins and minerals, including Vitamin A, Vitamin K, folate, and iron.
• Healthy Fats (in moderation): While the fat content is moderate to high, it includes fats from olive oil, dairy, and eggs, some of which are beneficial.

Note: These nutrition facts are estimates and can vary significantly based on specific ingredient choices and portion sizes. For precise nutritional information, use a nutrition calculator and input the exact quantities and brands of ingredients used. Using half-and-half or milk instead of heavy cream, and choosing a lighter cheese, will reduce the calorie and fat content. Using a homemade whole wheat crust can increase the fiber content.

Preparation Time

Planning your time in the kitchen is key, and this Scallion, Dill, and Fava Bean Sheet Pan Quiche is relatively efficient, especially for a dish that serves so many.

• Prep Time: 30-40 minutes (This includes preparing the crust, shelling fava beans if fresh, chopping vegetables and herbs, making the custard, and sautéing)
  • Crust Preparation (if homemade): 15-20 minutes (can be made ahead)
  • Fava Bean Prep (if fresh): 10-15 minutes
  • Vegetable and Herb Prep: 5-10 minutes
  • Custard Making & Sautéing: 10-15 minutes
• Cook Time: 30-40 minutes (Baking time)
• Cooling Time: 10-15 minutes (Before slicing)
• Total Time: Approximately 1 hour 10 minutes – 1 hour 35 minutes

Tips for Time Management:

• Make Crust Ahead: Prepare homemade pie crust dough a day ahead and store it in the refrigerator. You can also par-bake the crust a day in advance and store it at room temperature.
• Use Frozen Fava Beans: Frozen fava beans significantly reduce prep time, eliminating the shelling and blanching steps.
• Pre-chop Vegetables: Chop scallions and dill ahead of time and store them in airtight containers in the refrigerator.
• Assemble Ahead (Partially): You can prepare the filling (custard and sautéed vegetables) a few hours ahead and store it covered in the refrigerator. Assemble and bake just before serving.
• Utilize Store-Bought Crust: Refrigerated pie crusts or puff pastry are huge time-savers when you’re short on time.

How to Serve Scallion, Dill, and Fava Bean Sheet Pan Quiche

Sheet Pan Quiche is incredibly versatile and can be served for various meals and occasions. Its ease of slicing and serving makes it perfect for gatherings.

Serving Suggestions:

• Brunch Centerpiece:
  • Classic Brunch: Serve it as the main attraction at a brunch buffet alongside fresh fruit salad, yogurt parfaits, croissants, and coffee or mimosas.
  • Holiday Brunch: Perfect for Easter, Mother’s Day, or Christmas brunch, offering a savory and satisfying option.
  • Weekend Brunch: A delightful and impressive dish to enjoy on a leisurely weekend morning with family and friends.
• Lunch or Light Dinner:
  • Salad Pairing: Serve slices of quiche with a fresh green salad or a light vinaigrette salad for a balanced and satisfying lunch or light dinner.
  • Soup and Quiche: Pair it with a light soup, such as a creamy tomato soup, vegetable soup, or chilled cucumber soup, for a comforting and complete meal.
  • Picnic or Potluck: Easy to transport and serve at room temperature, making it ideal for picnics, potlucks, and outdoor gatherings.
• Appetizer or Snack:
  • Small Bites: Cut into smaller squares or triangles and serve as an appetizer at a party or gathering.
  • Snack or Light Meal: Enjoy a slice as a hearty snack or light meal any time of day.

Accompaniments and Side Dishes:

• Fresh Salad: A simple green salad with a lemon vinaigrette or a frisée salad complements the richness of the quiche.
• Fruit Salad: A bright and refreshing fruit salad provides a sweet contrast to the savory quiche.
• Roasted Vegetables: Roasted asparagus, bell peppers, or cherry tomatoes add a warm and colorful side dish.
• Yogurt Parfaits: Layers of yogurt, granola, and fresh fruit offer a lighter and refreshing side or dessert.
• Croissants or Pastries: For a classic brunch spread, include buttery croissants, muffins, or other pastries.
• Beverages: Coffee, tea, orange juice, mimosas, or sparkling water are all excellent beverage pairings.

Garnishing and Presentation:

• Fresh Dill Sprigs: Garnish slices with fresh dill sprigs for a pop of color and aroma.
• Lemon Wedges: Serve with lemon wedges for those who like to add a squeeze of fresh lemon juice.
• Red Pepper Flakes: Sprinkle a few red pepper flakes on top for a hint of color and spice.
• Artful Slicing: Arrange the sliced quiche attractively on a platter for a visually appealing presentation.

Additional Tips for Perfect Scallion, Dill, and Fava Bean Sheet Pan Quiche

To ensure your Scallion, Dill, and Fava Bean Sheet Pan Quiche is consistently delicious, here are five additional tips based on culinary best practices:

1. Don’t Overfill the Crust: Resist the temptation to overfill the crust with the egg mixture. Overfilling can lead to spills during baking and a quiche that doesn’t set properly in the center. The filling should come up to about ¾ inch from the top edge of the crust. If you have extra filling, you can bake it in ramekins or small baking dishes alongside the sheet pan quiche.
2. Use Room Temperature Ingredients: While not strictly necessary, using room temperature eggs and dairy can help the custard mixture come together more smoothly and bake more evenly. Cold ingredients can sometimes lead to a slightly longer baking time and potentially a less smooth texture. Allow eggs and cream to sit at room temperature for about 30 minutes before starting.
3. Don’t Overbake: Overbaking is the enemy of a creamy, tender quiche. Overbaked quiche can become dry and rubbery. Bake the quiche just until the center is set but still slightly soft to the touch. A slight jiggle in the very center is okay, as it will continue to set as it cools. Use the knife test – a knife inserted near the center should come out mostly clean with just a touch of moisture.
4. Let it Rest Before Slicing: Allowing the quiche to cool for at least 10-15 minutes after baking is crucial. This resting period allows the custard to set further and firm up, making it much easier to slice cleanly and serve without the filling running. It also allows the flavors to meld and develop even more.
5. Customize with Cheese and Herbs: Feel free to experiment with different cheese and herb combinations to personalize your quiche.
   • Cheese Variations: Try using goat cheese for a tangy flavor, Swiss cheese for a nutty and mild taste, or a blend of cheddar and Monterey Jack for a sharper and meltier option.
   • Herb Swaps: If you’re not a fan of dill, try using fresh chives, parsley, tarragon, or a combination of herbs. Thyme and rosemary can also add a lovely savory depth.
   • Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a subtle kick of heat.
   • Vegetable Additions: Consider adding other vegetables like sautéed leeks, asparagus tips, peas, or roasted red peppers to the filling for even more flavor and nutrition.

Frequently Asked Questions (FAQ) about Scallion, Dill, and Fava Bean Sheet Pan Quiche

Here are answers to some common questions you might have about making Scallion, Dill, and Fava Bean Sheet Pan Quiche:

Q1: Can I make this quiche ahead of time?

A: Yes, Sheet Pan Quiche is a great make-ahead dish. You can bake it completely and store it in the refrigerator for up to 3 days. Reheat slices gently in the oven at 350°F (175°C) or in the microwave until warmed through. Alternatively, you can assemble the unbaked quiche (crust and filling) and store it covered in the refrigerator overnight. Bake it the next day as directed, adding about 5-10 minutes to the baking time if starting from cold.

Q2: Can I freeze Sheet Pan Quiche?

A: Yes, you can freeze baked Sheet Pan Quiche. Let it cool completely, then cut it into slices. Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw slices overnight in the refrigerator or reheat directly from frozen in the oven at 350°F (175°C) until warmed through. The texture may be slightly less creamy after freezing and thawing, but it will still be delicious.

Q3: I can’t find fava beans. What can I substitute?

A: If fava beans are unavailable, good substitutes include:
* Edamame (Shelled Soybeans): Edamame provides a similar green color and slightly nutty flavor.
* Fresh or Frozen Peas: Peas offer a sweet and tender texture and a vibrant green color.
* Asparagus Tips: Asparagus adds a delicate flavor and springlike touch.
* Artichoke Hearts (canned or frozen): Artichoke hearts provide a slightly tangy and savory flavor.
Choose a substitute that complements the other flavors of scallion and dill.

Q4: Can I make this quiche crustless?

A: Yes, you can make this quiche crustless for a gluten-free option or to reduce carbohydrates. Simply grease the sheet pan well and pour the egg mixture directly into the pan. Bake as directed, but reduce the baking time by about 5-10 minutes as there is no crust to bake. Crustless quiche will be slightly less firm and more like a frittata in texture.

Q5: My quiche filling is watery. What did I do wrong?

A: A watery quiche filling can be caused by a few factors:
* Overfilling: Overfilling the crust can prevent the quiche from setting properly.
* Not Baking Long Enough: Ensure you bake the quiche until it is fully set in the center.
* Too Much Liquid in Filling: If you used milk instead of cream or half-and-half, the filling will be less rich and may release more liquid. Stick to the recommended dairy or use a plant-based cream alternative for a richer texture.
* Undercooked Vegetables: If vegetables are not sautéed adequately, they may release moisture during baking. Ensure you sauté scallions and fava beans until softened before adding them to the custard.
* Cooling Too Quickly: Allow the quiche to cool gradually at room temperature. Rapid cooling can sometimes cause condensation and liquid release.
If you encounter a slightly watery quiche, you can try baking it for a bit longer or gently blotting the surface with paper towels after baking to absorb excess moisture.

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