Breakfast Pie with Omelette and Bacon Lattice

Ingredients:

• 9 strips of bacon
• 1 sheet puff pastry (from a 495g package), thawed
• 12 large eggs
• 1.5 cups of low-fat cream
• 340 g Pepper Jack cheese, grated

Preparation:

1. Preheat oven to 200°C.
2. Lay 5 strips of bacon in parallel rows on a baking sheet, making sure the edges touch but don't overlap. Next, working with one strip at a time, arrange the remaining strips perpendicular to the first, interlacing them at the top and bottom to form a lattice.
3. Spray an 8-inch (20-cm) square baking pan with cooking spray. Roll out the puff pastry into a 12 x 12-inch (30 x 30-cm) square and press it into the bottom and up the sides of the prepared pan. Trim any excess dough with a knife. In a large bowl, whisk together the eggs, milk, cheese, 1 teaspoon of salt, and a pinch of ground black pepper until combined. Pour the mixture onto the puff pastry. Bake the bacon and egg rack until the bacon is crispy and the eggs are still slightly runny but set in the center, about 15 minutes.
4. Using two spatulas, lift the bacon rack and place it on top of the eggs. Continue baking until the bacon is golden brown and crispy and the eggs are completely set, about 25 minutes. The eggs will rise considerably (but will fall as the pie cools). Let sit for 10 minutes, then serve.