Sheet-Pan Quiche

Step 1: For 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 2 additional tablespoons water, if needed.)  Wrap in plastic wrap, shaping the dough into a rectangle, and chill at least 2 hours and up to 2 days.

Step 2: Preheat oven to 375 degrees F.  On a lightly floured work surface, roll dough to an 18×14-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 3: For 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 or 4 whole scallions; chop remaining scallions.  Sprinkle half of Gruyere 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 4: Pour egg mixture into crust.  Arrange whole scallions on top.  Bake until no longer wobbly in center, 18 to 20 minutes.

Enjoy this delicious quiche from Country Living!