All the creamy, eggy deliciousness of a quiche, but with a rustic look and simple preparation — and did we mention the crispy bacon lattice topping?
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 9 strips bacon
- Nonstick cooking spray, for greasing the pan
- 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
- 12 large eggs
- 1 1/2 cups half-and-half
- 12 ounces pepper jack cheese, shredded (about 3 cups)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
- Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
- Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 493 |
| Total Fat | 41 g |
| Saturated Fat | 18 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 354 mg |
| Sodium | 643 mg |
Reviews
I liked it very much have to try it
Super easy to make, crowd pleaser, fun to make Made this recipe several times & will be making it again for Mother’s Day Brunch Fun fact~Puff Pastry box comes in two’s ♡NE for now & ♡NE for later ❣ It makes a gorgeous pie shell, light & fluffy
Turned out perfectly! Tasted great and it looked super fun. Will definitely make this again. Reheats really well too.
Followed the recipe and it turned out marvelously tasty. I made it for a family Sunday brunch, and it was a hit! The fam agreed that cheddar cheese instead of pepper jack might be a little more flavorful.
Delicious!! We will definitely make again! If ever having and Saturday overnight company, I would make on Saturday to be able to simply warm in the oven Sunday morning for everyone!
This is to die for! So delish. And I felt like a top chef in making it. Will make it for brunch parties in the future.
Delicious
Love this recipe! My family loved this even more! Easy, delicious, definitely a keeper!
Making this for Easter, can’t wait!
Thanks Food Network!
Making this for Easter, can’t wait!
Thanks Food Network!
Delicious. Took a bit of time, but it’s perfect for a Sunday brunch. Wonder of wonders, I had everything I needed right here in the refrigerator. Also, there is absolutely nothing I would change and will make it again and again. Thank you all you lovely Food Network chefs.
Would one be able to add other ingredients to the egg mixture? Green Pepper, Onion, Mushroom, cooked sausage, etc? If so, would you have to adjust the cooking times?