Like quiche, this savory dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare. This time-saving recipe is perfect for brunch.

Everyday Food, May/June 2003, Everyday Food, May/June 2003


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (5)

155 Ratings
  • 5 star values: 32
  • 4 star values: 40
  • 3 star values: 52
  • 2 star values: 26
  • 1 star values: 5
Rating: 4.0 stars
Wonderful casserole, and can easily be made gluten free by omitting crust and spraying casserole dish with cooking spray. As a Celiac, I've done that often.
Rating: 5 stars
Fast Easy and so delicious!
Rating: Unrated
Can this be made a day ahead without cooking it and refrigerated until baking it?
Rating: 4 stars
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.
Rating: Unrated
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!