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- Spelt flour - 1cup
- Salt - ¼tsp
- Pepper - ¼tsp
- Unsalted Butter - ½cup (1 stick), cut into small cubes
- Cream cheese - 4oz (½ of a 8oz. block), cut into cubes
- Dried Herbs of choice - ¼tsp (I used herbe de provence, but oregano or basil would be great here)
- For the Filling:
- Onions - 3 medium, thinly sliced
- Zucchini - 2 medium, cut into thin rounds
- Garlic - 2 cloves, thinly sliced
- Red pepper flakes - ¼tsp (optional)
- Eggs - 3 large
- Milk - 1cup (I used 2% milk, but 1% or whole milk can be used. Heavy cream and half-and-half can also be used)
- Flour - 1tbsp
- Mild melting Cheese - ½cup, finely grated (I used Monterey Jack cheese)
- Salt & Pepper - to taste
View Full Recipe at Cook's Hideout
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 1010 | |
| Calories from Fat 856 | 85% |
| Total Fat 97.27g | 122% |
| Saturated Fat 59.83g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 430mg | 143% |
| Sodium 683mg | 28% |
| Potassium 950mg | 27% |
| Total Carbs 28.94g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 11.97g | 8% |
| Protein 11.84g | 19% |
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