Sunday, June 1, 2014

Spinach and Ricotta Egg Bake

Spinach, cheese, and veggies? Yep- I love them all individually. Put them together and top it off with puff pastry, I might just be in breakfast heaven. This meal is great for brunch and even better for breakfast for dinner!

Spinach and Ricotta Egg Bake

1 Package Puff Pastry
6 Eggs
1 1/2 C Ricotta Cheese
1 1/2 C Sharp Cheddar Cheese
1 Red Pepper 
16 oz Frozen Chopped Spinach
8 Slices Bacon
Salt and Pepper


One hour before you begin cooking, remove your spinach from the freezer to thaw out. I usually unwrap it and place in a bowl.

Preheat your oven to 450 degrees.

Once your oven is preheated, place your bacon on a baking sheet. On another baking sheet place your red pepper, after you cut the pepper in half and remove the seeds. Cook until the bacon is crispy and red pepper is soft (about 20 minutes.) Once out of the oven, bring the temperature down to 400 degrees.

While your bacon and red pepper are cooking, remove the puff pastry and mold half of it in a springform pan.

Drain your defrosted spinach and shred the cheddar cheese.

Beat your eggs, saving 1 Tbsp for brushing. Add the ricotta and spinach to the eggs and season with salt and pepper. Mix well. 

Place half of the egg mixture into your pan and top off with half the bacon, red pepper, and cheddar. Add the rest of your egg mixture and top off with remaining bacon, red pepper and cheddar.

Lastly,top off your quiche with the remaining  puff pastry and tuck in the edges. Brush  1 Tbsp of egg and make a few slits to the middle of the puff pastry. 

Bake at 400 degrees for 50-60 minutes. Let the quiche cool for 10 minutes then run a knife around the edges to ensure they didn't stick to the pan.