Breakfast on the grill, with a twist on quiche! Thaw out that box of puff pastry in your freezer. We’re taking quiche crust to a fluffy, flaky new level!
Use your favorite ingredients. We’re going with bacon, mushrooms, onions and cheese. However, peppers, spinach, sausage or potatoes would all be fantastic in this dish.
The beauty of the quiche is that you can switch it up enough that it’s hard to get tired of it!
- 4 oz bacon, diced
- 4 oz baby bella mushrooms, diced
- 1/2 medium yellow onion, diced
- Cattleman’s Grill Tri-tip Seasoning
- 4 oz cheddar, grated
- 6 eggs
- 1 cup heavy cream
- 1 sheet frozen puff pastry, thawed
Preheat your Yoder Smokers YS640 pellet grill to 375ºF set for indirect grilling.
Preheat a Lodge Logic 12” cast iron skillet (either in the cooker or over medium heat on a stovetop/side burner). Add about 1 tablespoon oil. Let the oil heat up then add the bacon, mushrooms, onions and one tablespoon Cattleman’s Grill Tri-tip Seasoning. Cook until the bacon is fully cooked and the mushrooms and onions are tender. Remove the filling from the skillet and rinse the skillet clean.
On a floured surface, roll out the puff pastry until it’s large enough to cover the bottom of the skillet, plus a 1” lip on the sides. Spread the bacon and veggie filling, as well as the grated cheese over the puff pastry.
In a mixing bowl, whisk together the eggs and cream. Pour the mixture over the filling in the skillet. Season the top with 1-2 teaspoons Cattleman’s Grill Tri-tip Seasoning.
Bake until the quiche is set (eggs no longer runny), about 40 minutes.