1/4 lb.      Butter, softened

1/4C        Flour, plus more to flour surface for dough

1 tsp.       Salt

1 tsp.       Sugar

3 tsp.       Ice Water

6              Large Eggs

1/4C         Heavy Cream

1/2C        Cooked Ready-Set-Serve Triple-Washed Spinach, chopped

1/4C        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 until 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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