Morning pastry dish

Morning Delights: Savory Breakfast Slab Pie

Serve this delectable breakfast dish to 12 hungry guests or 15 for a more petite serving at your next brunch gathering!

Ingredients

Crust Ingredients:

• 3/4cups (470 grams) all-purpose flour (consider replacing up to half with whole-wheat for added health)
• 1/2 teaspoons table salt
• 3 sticks (340 grams) unsalted butter, extremely cold
• 3/4cup very cold water

Filling Ingredients:

• 1 pound Yukon Gold potatoes, peeled if preferred, sliced into 1/2 inch rounds
• 10 ounces spinach (fresh or frozen)
• 1 cup sharp cheddar cheese, coarsely grated
• 4 scallions, thinly sliced
• 11 large eggs + 1 egg white (save the yolk for glazing)
• 1 teaspoon kosher or coarse sea salt, plus additional for seasoning
• Freshly cracked black pepper

To Finish:

• 1 large egg yolk (set aside from filling)
• 1 teaspoon water

Preparation Steps

Create the Pie Crust: In a spacious bowl, whisk together flour and salt. Using a pastry cutter, two forks, or your fingertips, incorporate the cold butter until it resembles pea-sized pieces. For best results, chop the butter into smaller bits first. Gradually mix in cold water using a rubber spatula until the mixture forms a rough mass. Gently knead the dough just a few times until it holds together, then split it into two halves. Wrap each half in plastic wrap, gently flattening them into discs. Refrigerate for at least an hour, or store in the freezer for up to two months. To defrost, leave it in the refrigerator for 24 hours before using.

Preheat the Oven: Set your oven to 375°F (190°C). Line the bottom of a 10x15x1-inch baking sheet or jelly roll pan with parchment paper.

Prepare the Filling: Place the sliced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce to simmer for 7 to 10 minutes until tender but not mushy. Drain the potatoes.

Wash the spinach and toss it into a hot skillet without drying. Cook until wilted, then drain in a colander, pressing out excess moisture until you have about a cup of squeezed spinach. If needed, roughly chop the spinach before mixing it with the filling.

Assemble the Pie: On a lightly floured surface, roll out the larger dough disc into an 18-by-13-inch rectangle. Transfer it to your prepared baking sheet, allowing the edges to drape over. Trim the excess dough to a 3/4 inch overhang. Spread the potatoes, scallions, and spinach evenly over the base. Sprinkle with cheese, then whisk together the 11 eggs and 1 egg white and pour over the filling. If needed, adjust the amount of egg to fill the crust appropriately, seasoning with salt and pepper.

Roll out the second dough disc into a 16-by-11-inch rectangle and place it over the filling. Fold the overhanging edges of the bottom crust over the top and seal them. Cut a few small slits into the top layer for steam to escape. Whisk the reserved egg yolk with water and brush it over the crust.

Bake the Pie: Bake for 40 to 45 minutes until the crust is golden brown and the filling is set. Allow it to cool slightly before cutting into squares.

Make-Ahead Tips: This slab pie can be frozen after baking. Alternatively, prepare the pie crust up to one month ahead and store it in the freezer. Baked pie can last in the fridge for 3 to 4 days, and leftover squares can be reheated as desired. You can prepare vegetables, like wilting the spinach and par-boiling potatoes, and keep them in the fridge for up to 2 days before using.