This past week, my friend and I spent the entire day together. She was visiting from out of town because her husband had an interview at the same place that my husband works at. I picked her up from her hotel in the morning, came back home, and got down to baking our breakfast. Our menu consisted of spinach quiche, roasted pear and chocolate scones, and chai.
I’m not really a breakfast-type person. My usual go-to in the mornings is a mug of chai with a slice or two of toast. But just because I usually don’t have an appetite in the morning doesn’t mean that I’m not going to treat my friend. We split up our “duties,” as I got to baking, and she got to picture-taking.
And from the looks of it, I think we make a great team
Yield: 4 Servings
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold, cut into pieces
- ¼ cup water, cold
- 3 oz. cream cheese, at room temperature
- 1/3 cup milk
- 3 eggs
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- ½ cup cheddar cheese, grated
- ¼ cup parmesan cheese, grated
- ½ cup onion, finely diced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Combine all-purpose flour and salt in the bowl of a food processor, and pulse for a few seconds to combine. Add butter and pulse until the mixture resembles course meal, approximately 10 seconds. With the machine running, slowly add cold water and process only until the dough begins to hold together. Do not process more than 30 seconds.
Transfer dough to plastic wrap, flatten and form into a disc. Refrigerate for at least one hour.
Preheat oven to 375°F.
Roll crust out to fit a 9-inch tart pan, and transfer to pan.
Beat cream cheese in a bowl until smooth. Gradually beat in milk and eggs. Add remaining ingredients. Pour mixture into prepared crust and bake for 35 to 40 minutes, or until filling is set and crust is golden-brown in color.