Breakfast
Quiche
Recipes for the Seasons
Fall
Serves 4
1/4 lb. butter (softened)
1/4 C flour (plus more to
flour surface for dough)
1 tsp. salt
1 tsp. sugar
3 tsp. ice water
6 large eggs
1/4 C heavy cream
1/2 C cooked spinach
(chopped)
1/4 C yellow onion (diced)
2 Roma tomatoes (diced)
3 Tbsp. Parmesan (grated)
Salt and pepper (to taste)
In mixer, blend butter and
slowly add flour, salt, and
sugar until mixture comes
together; add ice water and
mix until dough forms a
ball. Refrigerate in plastic
wrap 1 hour. Roll out on a
lightly floured surface;
bake on half-sheet tray at
350° for 5-7 minutes. Cool.
Combine eggs, cream,
spinach, onion, tomatoes,
cheese, salt, and pepper;
mix well. Pour over cooled
dough 3/4 to the top of
sheet pan. Bake at 350° for
approx. 10 minutes (or until
eggs are solid when pan is
shaken). Remove from
oven, punch out with
cutter; serve immediately.