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Place first sheet of puff pastry in a medium sized greased or paper lined quiche dish. Cover the base with onion and the bacon.
Crack each egg (without breaking the yolk) spanning the entire base. Season generously with sea salt and pepper before topping with final sheet of pastry.
Using a fork, seal the edges and trim excess pastry. Using a fork, seal the edges and trim excess pastry.
Pierce the lid 4 times and bake in a 200C oven for 25 minutes.
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