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Breakfast Empanadas

Breakfast Empanadas
  • Prep 1 hr 15 min
  • Total 1 hr 35 min
  • Servings 6
This is a twist on a classic quiche Lorraine recipe that a friend passed along to me. It's a great change of pace to serve at a weekend brunch.
By TBSP Geoff
Updated May 7, 2015

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 11 tablespoons unsalted butter
  • 1/4 cup chopped onion
  • 3 large eggs, plus 2 additional yolks
  • 1/2 cup plus 3 tablespoons heavy cream
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups grated Gruyere cheese
  • 6 slices thick cut bacon, cooked and chopped

Steps

  • 1
    DOUGH: In food processor, pulse flour, salt and 10 tablespoon butter until mixture is crumbly. Slowly add 1/4 to 1/3 cup ice water until dough forms. Remove and pat into a circle. Cover with plastic wrap and chil for 1 hour.
  • 2
    FILLING: In medium skillet over medium heat, melt remaining 1 tablespoon butter. Add onion and cook until soft. Reduce heat to medium-low. In medium bowl, whisk eggs, yolks and all but 1 tablespoon heavy cream. Stir in pepper and nutmeg. Add 1 cup Gruyere and transfer to skillet. Stir until eggs just begin to set. Transfer to bowl and stir to cool. Add bacon and set aside.
  • 3
    Preheat oven to 425° F. Line baking sheet with parchment paper. Divide dough into 6 equal pieces. Roll into 8-inch rounds. Place an equal amount of filling in center of each round and sprinkle with remaining cheese. Fold dough over and crimp with fork tines to seal. Brush with remaining 1 tablespoon of heavy cream. Bake until golden brown, about 20 minutes.

No nutrition information available for this recipe
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