1 stick butter [room temperature]
1 1/2 cups flour
1/4 teaspoon salt
4 tablespoons ice cold water

1/2 bell pepper [red and yellow make good color] [optional]
1 package frozen chopped spinach [defrosted and drained]
6 eggs
1/2 to 1 cup shredded cheese [Italian blends work well]

Preheat oven to 425°F.

Mix flour and salt together in a bowl.

Using a pastry cutter, whisk [pushing straight down on it], or 2 knives, cut butter into flour until butter is pea sized.

Add 4 tablespoons of ice cold water and mix with a fork until blended completely together.

Roll out dough very thinly, and cut out 12 saucer-sized circles [about 6" round].

Grease a muffin pan [Pam works best] and insert each circle into a cup, creasing the dough as needed to fit.

Bake crust for 8 minutes at 425°F. While baking, prepare filling.

Dice bell pepper into very small pieces, and place in bowl. Add spinach. Add 6 eggs, and stir well. Mix in cheese.

Final steps:

When crust has finished baking, fill each crust cup to the top [there may be left over filling]. Place bake in oven at 425°F for 15-20 minutes until edges of crust are lightly brown.

Eat and be happy!

Submitted by: Jen Garrison