That's three words you can use to describe Jessica Merchant's Puff Pastry Breakfast Quiche. Jessica is the author of a new cookbook called Easy Everyday. And this recipe, as she told Tonia's Kitchen is very easy. Jessica told Tonia this bakes up in just under a half-hour and makes for a fantastic brunch menu item. It includes cheese, bacon and just about everything a proper breakfast should have to be delicious!
- 6 slices bacon, chopped
- 1 lb. asparagus, cut into thirds
- Kosher salt and freshly ground black pepper
- 1 sheet puff pastry, thawed if frozen
- 8 large eggs
- 1 ½ c. heavy cream
- ½ c. freshly grated white Cheddar cheese
- ½ c. freshly grated Gruyère cheese
- 3 cloves garlic, minced
- ¼ c. chopped fresh herbs, like parsley, thyme and chives, plus more for serving
Directions
Preheat the oven to 425 degrees.
Heat a skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain the excess grease.
Add the asparagus to the same skillet with a pinch of salt and pepper. Cook for about 5 minutes, just to soften it slightly. Remove it with the slotted spoon and place it on the paper towel with the bacon.
Lay the puff pastry in a 9- by 13-inch sheet pan. The pastry may go up the sides of the pan a bit. Poke it all over with a fork to keep it from bubbling up.
Whisk together the eggs, cream, cheeses, garlic and herbs until combined. Stir in a pinch of salt and pepper. Stir in the bacon and the asparagus. Pour the egg mixture into the puff pastry crust.
Bake for 25 to 30 minutes, until the center is no longer jiggly and the crust is golden. Remove and let cool slightly. Sprinkle with the additional herbs. Slice into eight squares and serve.
