This recipe is basically the Four Cheese Egg Souffle but made with puff pastry as opposed to crescent roll dough. And instead of individual ramekin servings, I just poured it all into a cast iron skillet to make one large breakfast pie. I liked this one more because it was flaky and buttery. Matt liked the Four Cheese Egg Souffle more, which was more biscuit-like. Either way, both were easy to whip up.
Cheesy Breakfast Pie
1 box Puff Pastry Sheets (2 sheets)
1 T. butter, melted
1/4 c. + 2 T. smoked mozzarella, shredded
1/4 c. + 2 T. Gruyere, shredded
1/4 c. + 2 T. apple-wood smoked cheddar, shredded
1/4 c. + 2 T. Parmesan, shredded
3 T. whole milk
3 T. cream
salt and pepper to taste
Using a pastry brush, brush the melted butter along the inside of a cast iron skillet. Carefully roll out one sheet of puff pastry and lay it into the cast iron skillet. There will be a bit of pastry hanging over the edge. You can just tear that off and press it into the skillet where it's lacking pastry.
In a large bowl, mix together 6 eggs, the cheeses, milk, cream, salt and pepper. Pour it into the prepared cast iron skillet. Then carefully unroll and lay the second puff pastry sheet over the egg mixture. If there is any pastry hanging off the edge, just fold it over onto the pie. (You don't want those excess edges to burn.)
Beat the last egg and brush it over the top of the pie. Bake at 400 degrees F for about 30 mins or until golden brown.
Why the odd measurements for the cheese:
I originally added only 4 eggs, 1/4 c. of each cheese, and 2 T. milk and cream. But when I poured that into the skillet, the mixture looked so low. So I whisked up 2 more eggs, 1/8 c. of each cheese, and another T. of milk and cream. It's all about experimenting in the kitchen. So feel free to mix up this recipe to your liking and needs.