sheet pan spinach quiche...sheet pan spinach quiche with spring alliums

Sheet pan spinach quiche with spring alliums is a Mediterranean hor d'oeuvre. This recipe makes 12 servings with 345 calories, 11g of protein, and 26g of fat each. For 99 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Many people made this recipe, and 141 would say it hit the spot. Head to the store and pick up cream cheese, kosher salt, sea salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Brooklyn Supper. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. Users who liked this recipe also liked Sheet Pan Toasts with Spring Vegetables and Mashed Peas, Sheet-Pan Egg Spinach Bake, and Spinach & Artichoke Sheet Pan Pizza.

Ingredients

Cooking Instructions

1. 01

   Crust

2. 02

   Whisk to combine flour and sea salt in a large bowl. Using a large hole grater, grate in butter.

3. 03

   Mix butter into flour with fingertips until mixture appears crumbly. Fold in 6 tablespoons ice water, mixing just until combined.

4. 04

   Mixture should easily hold together when pressed. If needed, add an additional tablespoon water.Tip out onto a lightly floured surface or a large sheet of plastic wrap and gather into a rough 5 x 7-inch rectangle. Press to flatten. Wrap tightly with plastic wrap; chill in fridge 30 minutes or as long as 5 days.Quiche

5. 05

   Set cream cheese out several hours ahead of time so it can come to room temperature it needs to be very soft.Spray a 9 x 13 x 2-inch baking sheet with cooking spray, line with parchment, and spray that too. Set aside.On a lightly floured surface, roll chilled dough into an 11 x 15-inch rectangle. Set in prepared pan and tuck any overhanging dough into the edges. Flute and push edges up so they rest on the lip of the pan (this will ensure the crust is deep enough even if it shrinks a bit when baked). Prick all over with the tines of a fork and set in freezer for 20 minutes. Reserve leftover dough scraps you'll likely need them to patch holes.Preheat oven to 425 degrees F.Line frozen crust with foil and add pie weights of choice (beans and rice work well, just don't plan to eat them after).

6. 06

   Bake 20 - 25 minutes, or until the crust edge is light golden brown.

7. 07

   Remove pie weights and foil, and bake 5 minutes longer. Set aside to cool.While crust bakes, prepare filling.Melt 1 tablespoon butter in a small skillet over medium heat.

8. 08

   Add chopped ramps and green garlic; saut until tender, about 4 minutes. Set aside to cool.In a stand mixer fitted with the whisk attachment, beat cream cheese until soft and fluffy, scraping sides as needed.