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Bacon and Egg Casserole

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

  • prep: 25 mins
    total time: 1 hour 5 mins
  • servings: 4

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Ingredients

  • 1/4 pound store-bought puff pastry, thawed
  • 8 ounces (about 12 slices) bacon, 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 (4 ounces) Gruyere cheese

Cook's Note

If the rolled-out dough becomes too soft to handle, briefly refrigerate it while you prepare the rest of the recipe. This casserole is an excellent dish to serve for brunch.

Directions

  1. Step 1

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

  2. Step 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. Step 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.

Source
Everyday Food, May/June 2003

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Reviews (1)

  • 28 Mar, 2012

    This recipe is super yummy! Although is extremely rich, and should be paired with a nice light salad to counter balance all the cream, eggs, and bacon. But its a great indulgence for any brunch!