Bacon Lattice Breakfast Pie
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?
Equipment
- 1 Baking Sheet
- 1 8-inch Square Baking Dish
- 1 Large Bowl
- 1 Whisk
- 2 Spatulas
Ingredients
Main
- 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.
Notes
1. For the bacon lattice, ensure even thickness in the strips for uniform crisping. Laying them close but not overlapping on parchment paper helps prevent sticking and promotes a perfect weave.2. When rolling puff pastry, work quickly to keep it cold, as this prevents shrinking and ensures a flaky crust. Trim overhang neatly for a professional finish.3. The initial bake sets the puff pastry and partially cooks the eggs, preventing a soggy bottom. The second bake with the bacon lattice ensures both elements finish cooking and crisping perfectly.4. Allow the pie to rest for 10 minutes after baking; this allows the eggs to fully set and makes for cleaner slices. Experiment with different cheeses like Gruyere or cheddar for varied flavor profiles.