This is a cross between classic quiche and your favourite diner’s all-day breakfast.
- 5 strips bacon
- 1 onion
- 130-g log creamy goat cheese
- 6 sheets frozen phyllo dough , defrosted
- 1/4 cup butter , melted
- 6 eggs
- 1/2 cup 10% cream
- 1 tbsp Dijon mustard
- 3 tbsp chopped chives
- 1/2 tsp salt
- 6 cherry tomatoes , cut in half
- Place rack in bottom of oven. Preheat to 325F (160C). In a large frying pan set over medium heat, fry bacon until crispy, 5 to 7 min. Meanwhile, thinly slice onion. Remove bacon to a paper towel-lined plate.
- Add onion to fat in pan. If brown bits are stuck to pan bottom, add 1 to 2 tbsp (15 to 30 mL) water and use a wooden spoon to scrape up bits. Stir occasionally, until onions are soft and most of the liquid is absorbed, 4 to 6 min. Turn off heat under pan. Crumble in goat cheese and stir until melted and evenly mixed. Set pan aside.
- Brush a 10-in. (25-cm) deep-dish pie plate with a little melted butter. Place 1 phyllo sheet on counter. Brush with butter. Place another sheet overtop. Brush with butter, then repeat with remaining sheets and butter. Line baking dish with phyllo, gently pressing and folding pastry edges under as needed. It’s OK if some of the pastry hangs over the edge a little.
- Scrape cheese mixture over bottom of phyllo and evenly spread out. In a large bowl, whisk eggs with cream, Dijon, chives and salt until evenly mixed. Pour over cheese. Bake in bottom of oven for 20 min. Meanwhile, slice tomatoes in half. Cut bacon into chunky pieces. After pie has baked for 20 min., remove to a heatproof surface. Add tomatoes and scatter with bacon. Continue to bake until eggs are set in centre when pan is jiggled and pastry is deep gold, 30 to 35 more min. Let stand 10 min. before cutting into wedges. Pie tastes best the same day it’s made.
Nutrition (per serving)
- 11.3 g,
- 12.8 g,
- 22 g,