Breakfast Quiche
Recipe provided by MARKON
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
- 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.
- 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.
