Brunch Slab Pie

01Method

1. 1

   Heat the oven to 350°F (175°C). Cut two sheets of parchment paper sized to fit a 15x10x1-inch rimmed baking sheet.

2. 2

   Put the potato slices in a large pot, cover with cold water, and bring to a boil. Lower the heat and simmer until just tender, 7 to 10 minutes, then drain well.

3. 3

   Warm a skillet over medium-high heat and cook the spinach until wilted, 1 to 3 minutes. Remove from heat and press out as much moisture as possible.

4. 4

   Lightly flour one piece of parchment. Unroll one dough sheet onto it, then flip it paper-side down onto the baking sheet, pressing the dough to cover the pan with about a ½-inch overhang. Arrange the potatoes, spinach, bacon, cheddar, and scallions evenly over the dough.

5. 5

   In a large bowl, whisk the 11 whole eggs together with the egg white. Pour the mixture over the filling and season with salt and pepper.

6. 6

   Lightly flour the second parchment and unroll the remaining dough onto it. Remove the parchment and lay the dough over the filling. Pinch the top and bottom edges firmly together to seal, trimming any excess.

7. 7

   In a small bowl, stir the egg yolk with the water. Cut a few small vents in the top crust and brush the surface with the egg yolk wash.

8. 8

   Bake until the eggs are fully set and the crust is deep golden brown, 40 to 45 minutes. Allow to cool briefly before slicing into squares.