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Breakfast Quiche
These individual cheese and spinach quiches are ideal on breakfast buffets or as hand-held appetizers.
1/4 lb. butter, softened
1/4 cup flour, plus more to flour surface for dough
1 tsp. salt
1 tsp. sugar
3 tsp. ice water
6 large eggs
1/4 cup heavy cream
1/2 cup cooked Ready-Set-Serve Triple-Washed Spinach, chopped
1/4 cup Markon First Crop Diced Yellow Onions
2 Markon First Crop Roma tomatoes, diced
3 Tbsp. Parmesan cheese, 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 untill dough forms a ball. Refrigerate in plastic wrap one hour. Roll out on a lightly floured surface; bake on half-sheet tray at 350 degrees F for five-to-seven 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 degrees F for approx. 10 minutes (or until eggs are solid when pan is shaken). Remove from oven, punch out with cutter; serve immediately.
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