This quiche has a ton of wow-factor. Puff pastry dough makes a flaky base for this scrumptious quiche that can be served as weekend brunch or everyday lunch. The filling is a great mix of tasty spinach and sweet pepper with the savory flavors of crunchy pieces of bacon and rich cheddar and ricotta cheese.
- 17.5 ounces (500 g) puff pastry dough, store-bought
- 6 eggs
- 1 1/2 cups (3.6 dl) ricotta cheese
(or other soft cheese, such as Kotijuusto in Finland)
- 16 ounces (450 g) frozen chopped spinach
- 8 slices of bacon
- 1 1/2 cups (3.6 dl) shredded cheddar cheese
- 1 cup (2.4 dl) chopped sweet peppers
- salt & pepper
Fry the bacon slices until crunchy. Let cool down on paper towels, and cut into little pieces.
Roll two sheets from the pastry dough (12 inches/30 cm in size). Make one sheet slightly bigger and use it as the bottom sheet. Lay the sheet on a greased pan and shape.
Chop one sweet pepper or two small ones. Drain the defrosted spinach well. Shed the cheddar cheese. Beat eggs in a medium bowl and reserve a tablespoon for brushing. Add the ricotta cheese in with the eggs. Add salt & pepper to taste. Mix well.
Layer half of the spinach mixture, cheddar cheese, bacon and sweet peppers. Repeat the layers.
Place the remaining pastry sheet on top. Tuck the edges into the pan to enclose the filling. Pinch the edges firmly to seal. Brush the surface with the reserved egg, and make cuts to the middle of the quiche. They will allow steam to escape. Make sure these vents stay open in the oven since the quiche may turn wet otherwise.
Bake at 400 F (200 C) for 50-60 minutes. I lowered the temperature slightly towards the end. I also covered the quiche with some foil in the end because it was browning a bit too fast on the top.
Let the quiche cool for 10 minutes, and run a knife around the edges before removing the sides of the pan. Serve warm. It was as good as it looks!