INGREDIENTS
6 eggs, whisked
1 ½ cups Half & Half
6 slices bacon, cooked & coarsely chopped
1 cup gruyere cheese
¼ cup scallion, thinly sliced
1 cup asparagus, diced & blanched
Pinch of salt and pepper
1 sheet of puff pastry, Pepperidge Farm is great
PREPARATION
Preheat oven to 375*.
In a large bowl, whisk together eggs and Half & Half. Add bacon, cheese, scallion, asparagus and season with salt and pepper.
Roll out your puff pastry to fill a 9x13” baker allowing a slight overhang. Line the baker with the puff pastry sheet and add your egg mixture. Top mixture with a little extra cheese and bacon.
Before baking, dip a basting brush into the egg mixture and brush the edges of the puff pastry.
Bake for 45 minutes or until mixture is set.
Let cool 15 minutes before serving.