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Bacon and Egg Casserole

Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003

Ingredients

  • 1/4 pound store-bought puff pastry, thawed
  • 8 ounces bacon (about 12 slices), cut crosswise into 1/2-inch strips
  • 1 medium onion, halved and thinly sliced
  • 3 large eggs
  • 1/2 cup heavy cream
  • salt and fresh ground pepper
  • 1 1/2 cups grated Gruyere cheese (4 ounces)

Directions

  1. Preheat oven to 400 degrees. On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife). Fit the pastry into an 8-inch square baking pan, folding corners to fit. Prick bottom of dough with a fork.

  2. Heat a large skillet over medium-high heat. Add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes. Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes. With a slotted spoon, transfer mixture to a plate; let cool slightly.

  3. Scatter onion mixture over pastry. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyere over top. Bake until filling is set and top is golden brown, about 40 minutes.

Cook's Notes

If the rolled-out dough becomes too soft to handle, briefly refrigerate it while you prepare the rest of the recipe.

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