Ingredients:

  • 1 tube (8 oz / 225g) refrigerated crescent roll dough
  • 4 large (200g) eggs
  • 1/2 cup (120ml) heavy cream
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (8g) fresh chives, finely chopped
  • 6 slices (170g) cooked crispy bacon, chopped
  • 1/4 cup (15g) finely diced red onion

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper. Unroll the crescent dough and press it firmly into the bottom and slightly up the sides of the pan to create a crust.
  2. In a medium bowl, vigorously whisk the eggs and heavy cream until pale and frothy. Stir in the shredded cheddar, salt, pepper, and chopped chives.
  3. Scatter the chopped bacon and diced red onions evenly across the raw dough.
  4. Pour the egg custard carefully over the bacon and onions, using a spatula to spread the liquid to the very edges of the crust.
  5. Bake in a preheated 375°F (190°C) oven for 18–22 minutes until the edges are deep mahogany-brown and the center is set with a slight jiggle.