How have I not shared this with y'all yet? This is my most requested recipe. It's been shared on my friend's blog. It's even become a "must have" Christmas morning tradition for another friend's family. It's beautiful, delicious, and best of all a simple assemble and bake recipe. What could be better? I'll give you the original, but it's one of those versatile recipes that you can adapt to suit your personal taste or whatever you have on hand. That's actually why I made it today. I had a small Christmas brunch for some dear friends, and in keeping with my motto this Advent of "simplify and remember", I decided to serve something I could make from ingredients I had available without making a trip to the store. The only must have ingredients are puff pastry (always in my freezer), eggs, cheese, meat, sour cream or yogurt, and fresh herbs. Aren't these things usually in your refrigerator? The best part is, no one will ever guess that you didn't spend hours preparing this impressive dish. Here's what you'll need:
- 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
- 6 slices thick cut peppered bacon, cooked & chopped
- 6 slices proscuitto, chopped
- 2 cups coarsely grated Swiss cheese
- 2 cups sliced mushrooms
- 2 large eggs
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream or Greek yogurt
Preheat oven to 400°F.
Sauté mushrooms until just barely done then drain any liquid.
Unfold 1 pastry sheet on each of 2 baking sheets lined with parchment paper. With a fork, go around the pastry about 1/2" from the edge making a border of holes. This is called docking. Then dock the surface of the dough within the border. This keeps the pastry from puffing up when you cook it.
Top with bacon, proscuitto, cheese, mushrooms, and rosemary leaving 1/2-inch plain border.
Whisk eggs, pepper, salt, and nutmeg in a separate bowl. Whisk in sour cream or greek yogurt.
Spoon egg mixture evenly over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.
Bacon, Proscuitto and Swiss Puff-Pastry
- 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
- 6 slices thick cut peppered bacon, cooked & chopped
- 6 slices proscuitto, chopped
- 2 cups coarsely grated Swiss cheese
- 2 cups sliced mushrooms
- 2 large eggs
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
Preheat oven to 400°F. Saute mushrooms until just barely done then drain any liquid. Unfold 1 pastry sheet on each of 2 baking sheets. Top with bacon, proscuitto, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.
Enjoy!
Lynn
Bacon, Proscuitto and Swiss Puff-Pastry
- 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
- 6 slices thick cut peppered bacon, cooked & chopped
- 6 slices proscuitto, chopped
- 2 cups coarsely grated Swiss cheese
- 2 cups sliced mushrooms
- 2 large eggs
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream or Greek yogurt
Preheat oven to 400°F. Saute mushrooms until just barely done then drain any liquid. Unfold 1 pastry sheet on each of 2 baking sheets. Top with bacon, proscuitto, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.
