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Breakfast Casserole with Bacon

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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003

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

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). Place 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. This casserole is an excellent dish to serve for brunch.

Reviews Add a comment

  • pschammel
    24 DEC, 2016
    Can this be made a day ahead without cooking it and refrigerated until baking it?
    Reply
  • coquus
    1 JUL, 2015
    Wonderfully easy to make and very good. Mine was saltier than I thought good though. I think it might be the salt from the bacon I used combined with the salt in the gruyere, so next time I'm going to decrease the salt that's added to the cream/egg mixture from 1/4 teaspoon to 1/8 teaspoon. It is rich. I served it with lots of fresh fruit which helped cut the richness and the saltiness.
    Reply
  • Kerrop80
    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!
    Reply