Serve a Crowd with Sheet-Pan Quiche

Whether you're inviting folks over for a celebrational spring (cough cough 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.

Best part? It's elegant and, with just a few whole scallions for decoration, beautiful.

Yields: 6-8 servings

Prep Time: 40 mins

Total Time: 4 hours

Ingredients

For the crust:

• 2 c.

  all-purpose flour, spooned and leveled, plus more for work surface

• 1 1/2 tsp.

  kosher salt

• 1 tsp.

  sugar

• 12 tbsp.

  (1 1/2 sticks) unsalted butter, cut into pieces

• 7 tbsp.

  ice water, plus more if needed

For the filling:

• 1

  bunch scallions, root ends trimmed

• 1 tbsp.

  unsalted butter, melted

• Kosher salt and freshly ground black pepper

• 8 oz.

  Gruyère, grated (about 2 cups)

• 10

  large eggs

• 2 c.

  half-and-half

• 1 c.

  canned fava beans, drained

• 1/3 c.

  chopped fresh dill

Directions

1. 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.

2. Preheat 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.

3. Make 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.

4. Pour egg mixture into crust. Arrange whole scallions on top. Bake until no longer wobbly in the center, 18 to 20 minutes.

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