Irish Veggie Delight: Mouthwatering Brunch with Aromatic Scones & Creamy Spinach Quiche

Allergens

Dairy (cheese, heavy cream)

Ingredients

• 2 cups all
• purpose flour
• 1/4 cup cold unsalted butter, cubed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup buttermilk
• 1 large egg
• 6 large eggs (for quiche)
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese blend (cheddar, mozzarella, and gruyere)
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper
• Salt to taste
• Optional: Fresh herbs for garnish (parsley, chives)

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, mix the flour, baking powder, salt, and cold butter until it resembles coarse crumbs. Add buttermilk and egg to the mixture, then gently knead into a soft dough. Roll out dough on a floured surface, and cut into 2 equal portions for scones. Place on a parchment lined baking sheet and bake for 15 minutes or until golden brown. In another bowl, whisk together eggs, cream, nutmeg, pepper, and salt for the quiche filling. Stir in spinach, half of shredded cheese, and Parmesan cheese. Pour the mixture into a greased pie dish and top with remaining cheese. Bake at 375°F (190°C) for 25 minutes or until set. Allow both scones and quiche to cool slightly before slicing and plating.

Chef’s Insight

For an authentic Irish experience, serve with a cup of steaming tea or coffee.

Notes

Adjust baking times as needed for your oven. - Feel free to experiment with different herbs and spices in the quiche filling.