Shelly's Recipe

Spinach Ricotta Brunch Bake

Category: Quiche and Savory Tarts / Tartlettes

Serves 8

2 sheets puff pastry thawed
6 eggs beaten
1 cup ricotta cheese
dash hot sauce optional
1 cup spinach chopped
6 slices bacon cooked, chopped
1 1/2 cups cheddar cheese shredded
1 medium red bell pepper chopped

Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.

Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line the bottom and side of the prepared springform pan.

Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.

Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
Recipe Notes
If using frozen spinach, thaw it out first and drain it well before using.