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Fava Leaf and Parsley Quiche

8 servings

Total Time
3 hrs 30 mins

Fava plants yield not only beans but also broad, easy-to-pick leaves, which have an earthy-sweet, faintly grassy flavor (spinach leaves make a decent substitute).

su-Fava Leaf and Parsley Quiche

Thomas J. Story
  About 1 1/2 cups whole-wheat flour
 1/2 teaspoon fine sea salt
 3/4 cup cold unsalted butter, homemade (Fresh Homemade Butter) or store-bought, cut into small cubes
 2 teaspoons extra-virgin olive oil
 1 1/2 teaspoons minced garlic
 6 ounces fava or spinach leaves
 1/3 cup chopped green onions
 1 cup flat-leaf parsley leaves
 1/2 teaspoon fine sea salt
 1 3/4 cups milk
 1 3/4 cups heavy cream
 5 large eggs
 1 teaspoon fine sea salt
Step 1

Make crust: Whirl 1 1/2 cups flour and the salt in a food processor to blend. Add butter; pulse until mixture looks like cornmeal. Add 1/4 cup ice water; pulse again until dough comes together, 30 seconds. Press dough into a disk, wrap in plastic wrap, and chill at least 1 hour and up to 1 day.

Step 2

Unwrap dough and let warm up 15 minutes. With a floured rolling pin, roll into a 12-in. round. Press round onto bottom and up sides of a 10-in. deep-dish pie pan. Fold under the crust overhang on pan rim; crimp edge. Chill 30 minutes. Put oven rack on lowest rung. Preheat oven to 325°.

Step 3

Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 25 minutes; remove weights and parchment and bake until crust is slightly browned, about 10 minutes more. Remove crust from oven and set on a rimmed baking sheet. Raise oven temperature to 375°.

Step 4

Make filling: In a large frying pan, heat oil over medium heat. Add garlic, fava leaves, green onions, parsley, and salt and cook, stirring often, until leaves are wilted, about 4 minutes. Chop mixture coarsely, then arrange over bottom of warm crust.

Step 5

Make custard: Heat milk and cream in a large heavy-bottomed saucepan over high heat until mixture begins to simmer. Remove from heat. Put eggs in a blender with half of hot milk mixture and whirl for a few seconds. Whirl in salt and remaining milk mixture. Pour custard into crust, being careful to keep greens evenly distributed.

Step 6

Bake quiche until slightly browned around edges and beginning to puff in center, 25 minutes. Let cool until warm or room temperature before serving.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 512Calories from Fat 75
% Daily Value *
Total Fat 43g67%

Saturated Fat 25g125%
Cholesterol 255mg85%
Sodium 688mg29%
Total Carbohydrate 24g8%

Dietary Fiber 4g16%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.