In my opinion, this is the perfect brunch dish. Hearty and savory, this dish has everything I’m looking for in brunch. The waffle is crispy on the outside and chewy on the inside and lightly flavored of corn and jalapeno . On top, “refried” black beans, a fried egg, pico de gallo, avocado, and lime crema. Delicious.
These little beauties are crowd pleasers. Perfect for this time of year, they sing with the flavors of spring. Using prepared pasta sheets instead of making your own pasta makes these pretty simple to prepare. Of course you could always make your own pasta for these if you have the time and inclination.
You do have to be careful in your prep for these. You can’t break the yolks. They need to be intact when you put them into the ricotta “well”. The good news is that you only need to make one per person. These are LARGE ravioli. My husband calls them “gigantoli” and asked to be given credit for coining that term in this post. However, I later came up with “gianteggoli” and am not going to credit him with that little piece of genius. 🙂
You could make these even more beautiful by cutting the pasta sheets into circles instead of leaving it rectangular.
I got the idea for this quiche when I was searching around for quiche recipes that included greek yogurt. (I thought I could reduce the number of eggs required for quiche by replacing some with yogurt.) I stumbled across this recipe and thought it looked amazing. Such a beautiful presentation for something so easy! I made a few modifications (including adding more eggs). 🙁 I like a thicker quiche, and I wanted to amp up the presentation by making this in a springform pan and serving it on a pedestal.
You can use whatever vegetables you like in this. I used zucchini, artichokes and baby spinach, but asparagus, leeks or arugula would all work well too. A summer version of this would be excellent with zuchinni, corn and tomatoes.
Served with a salad, this makes for a perfect spring brunch. This is a small recipe that serves 3-4, but you could make it for a larger group by using a full sheet of puff pastry and doubling the rest of the ingredients.
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