Bacon & Egg Casserole

1/4 Pound store-bought puff pastry,

    thawed

8 ounces bacon (about 12 slices), cut

    crosswise into 1/2 - inch strips

1 medium onion, halved and thinly sliced

3 large eggs

1/2 cup heavy cream

salt and fresh ground pepper

1 1/2 cup grated Gruyere cheese

Preheat oven to 400˚.  On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife).  Fit the pastry into an 8-inch square baking pan, folding corners to fit.  Prick bottom of dough with a fork.

Heat a large skillet over medium-high heat.  Add bacon; cook, stirring occasionally until pieces start to brown, 4 to 5 minutes.  Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes.  With a slotted spoon, transfer mixture to a plate; let cool slightly.

Scatter onion mixture over pastry.  In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Pour egg mixture into pastry shell.  Sprinkle Gruyere over top.  Bake until filling is set and top is golden brown, about 40 minutes.

Note:  My sister Michelle gave this recipe to me.  

Recipe from:  Everyday Food