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?
  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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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

Directions

  1. Preheat the oven to 400 degrees F.
  2. Arrange 5 strips of the bacon in parallel rows on a baking sheet, 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.
  3. 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.
  4. 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. 
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