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                                                                  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).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 3/4 cup unsalted butter, homemade
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • 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.
                                                                  • 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°.
                                                                  • 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°.
                                                                  • 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.
                                                                  • 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.
                                                                  • Bake quiche until slightly browned around edges and beginning to puff in center, 25 minutes. Let cool until warm or room temperature before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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