The flaky, buttery crust for this quiche is easy to make. The same dough can be used for the Peach & Raspberry Whole-Wheat Crostata. I often prepare a few batches of this versatile dough ahead of time and store it in the freezer until I need it, which makes throwing this recipe together super easy. The gorgeous heirloom tomato slices add a burst of color that will brighten your brunch buffet.
To make the crust, in a food processor, combine the flours, sugar, and
Transfer the dough to a work surface, gather into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1½ hours or up to 2 days. The dough will keep in the freezer for up to 3 months. If using frozen dough, let it thaw in the refrigerator overnight or at room temperature for about 1 hour.
On a piece of parchment paper, roll out the dough into a
To make the filling, in a large bowl, whisk together the eggs, milk, spinach, cheese, onion powder, basil, a dash of salt, and
© 2015 All rights reserved. Published by Weldon Owen.