Whether you’re inviting folks over for a celebrational spring (cough cough
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Easter, Mother’s Day cough) brunch, or a big dinner party, this sheet-pan quiche is the way to go. It’ll easily feed a crowd and it comes together quickly.
Directions
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- Step 1
.css-13o7eu2{display:block;}Make the crust: Whisk together flour, salt, and sugar in a bowl. Cut in butter with two forks or a pastry blender until it resembles coarse meal, with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile. (Add up to an additional 2 tablespoons water, if needed.) Wrap in plastic wrap, shaping the dough into a rectangle, and chill at least 2 hours and up to two days. - Step 2Preheat oven to 375°F. On a lightly floured work surface, roll dough to an 18- by 14-inch rectangle. Fit into the bottom and up the sides of a jelly-roll pan. Trim edges to a 1-inch overhang, turn overhang under, and crimp. Freeze 20 minutes. Line dough with parchment paper, leaving a 2-inch overhang all around. Fill with pie weights, rice, or dried beans. Bake 20 minutes. Carefully remove pie weights and parchment paper and bake until crust is dry, 5 to 8 minutes. Cool completely.
- Step 3Make the filling: Toss together scallions and butter on a small rimmed baking sheet. Season with salt and pepper. Roast until just tender, 4 to 6 minutes. Set aside 3 to 4 whole scallions; chop remaining scallions. Sprinkle half of Gruyère on bottom of crust. Whisk together eggs in a bowl. Whisk in half-and-half, fava beans, dill, chopped scallions, and remaining half of cheese. Season with salt and pepper.
- Step 4Pour egg mixture into crust. Arrange whole scallions on top. Bake until no longer wobbly in the center, 18 to 20 minutes.
- Step 1