Breakfast Quiche

Ingredients

• ¼ lb Butter, softened
• ¼ C Flour, plus more to flour surface
• 1 tsp Salt
• 1 tsp Sugar
• 3 tsp Ice water
• 6 Large Eggs
• ¼ C Heavy Cream
• ½ C Cooked Spinach, chopped
• ¼ C Yellow Onions, diced
• 2 Roma Tomatoes, diced
• 3 tbsp Parmesan Cheese, grated
• 1 tsp Salt
• ¼ tsp Pepper

Preparation

1. In mixer, blend butter and slowly add flour, salt, and sugar until mixture comes together; add ice water and mix untill dough forms a ball. Refrigerate in plastic wrap for one hour. Roll out on a lightly floured surface; bake on half-sheet tray at 350 F for five minutes to seven minutes. Cool.
2. Combine eggs, cream, spinach, onion, tomatoes, cheese, salt, and pepper; mix well. Pour over cooled dough ¾ to the top of sheet pan. Bake at 350 F for approximately 10 minutes (or until eggs are solid when pan is shaken). Remove from oven, punch out with cutter; serve immediately.

• Servings: 4
• Type: Breakfast
• Categories: Recipes, VOL 7 - ISSUE 4 • FALL 2019
• Tags: Breakfast
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