Recipes

1 stick butter [room temperature]
1-1/2 cups flour
1/4 teaspoon salt
4 tablespoons ice cold water
Filling:
1/2 bell pepper  [optional]
    [red and yellow make good color]
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 in oven and bake at 425°F for 15-20 minutes until edges of crust are lightly brown.