Happy belated Easter! I hope you had a nice weekend filled with family and mini eggs. We were very lucky having TWO ham and scalloped potato dinners with our families. I had some girlfriends for brunch (see the brunch bake recipe below), explored the Crossroads Farmers Market, sat outside and soaked up some sun and on Sunday we lazed around watching movies (Mistaken for Strangers, August: Osage County). It was the perfect long weekend.
A friend sent me this Brunch Bake as a good alternative to quiche. I followed the general recipe as far as the eggs, ricotta, and spinach, but I substituted ingredients that I had on hand for the filling.
2 sheets (one box) puff pastry
1 c. ricotta cheese
2 cups spinach
4 slices of bacon cooked, chopped
1 c. cheese (I used gruyere)
fillings of your choice- I used caramelized onions and asparagus
Preheat oven to 400. Separate the sheets of puff pastry and roll out to 11 inch squares. Use one to cover the bottom and sides of a greased 9 inch spring-form pan.
Whisk the eggs together in a bowl. Reserve 1 tbsp. Combine the rest in a food processor with the ricotta and spinach. Mix until the spinach is chopped and ingredients are combined.
Pour half the egg mixture into the pan. Top with half of your other ingredients. Repeat.
Cover with the other sheet of puff pastry, pinching the two sheets together to seal everything in. Brush the top with reserved egg. Cut slits into the top of the pastry. Bake for 45-55 minutes. Allow to cool slightly before removing from the spring-form pan.