Recipes — Brunch

EVOO Crust: 2 cups all purpose flour 2 teaspoons salt 2/3 cups Pesto EVOO 1/2 cup cold water Filling: 9 eggs, beaten 1 1/2 cups half and half 4oz fontina cheese, grated 2oz parmesan cheese, grated 2 shallots, peeled and diced 1 garlic clove, peeled and minced 2 cups baby spinach 2 cups Tuscan kale 1 pint tri-colored cherry tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon cracked black pepper Instructions: Preheat oven to 350°F. Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. Add olive oil and water to...