This one is from Martha Stewart's "Living" mag., and is perfect as your breakfast for your holiday guests!
(serves 8)
Unbleached all-purpose flour, for dusting
1 sheet (14 oz.) frozen all-butter puff pastry, thawed
10 large eggs, plus 1 egg white
1/2 t. water
1/4 cup white sesame seeds
10 oz. frozen shopped spinach, thawed, drained, and squeezed dry
3 oz. sharp* cheddar, fontina*, or Gruyere* cheese, coarsely grated (one cup)
1&1/4 cups heavy cream
Kosher salt
Freshly ground pepper
Preheat the oven to 400. On a floured surface, roll out dough to a 12x16" rectangle; prink all over with a fork. Whisk egg white with 1/2 t. water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9x13" rimmed baking sheet or shallow baking dish. Line with parchment paper; fill with pie weights or dry beans. Bake 20 min. Remove weights and parchment (if it sticks, bake a few more min.; continue baking until golden and set on bottom, 8-10 min. more. If browning too quickly, tent edges with foil. Immediately prick bottom where puffed excessively to flatten. Let cool 10 min. Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1&12 t. salt, and 1/4 t. pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18-22 min. If browning too quickly, tent with foil. let cool on a wire rack; serve warm or at room temp.
"He gives strength to the weary, and increases the power of the weak." ~ Isaiah 40:29
Happy Friday, Friends!!
Love,
MM
No comments:
Post a Comment