Line a 24 cm baking pan with the puff pastry and prick the bottom with a fork. Bake breakfast bacon slices, degrease on kitchen paper and place on the bottom. Blanch the cleaned and washed Brussels sprouts for approx. 3 minutes and distribute them in the mold together with the pine nuts. Beat the eggs with the cream and season well. Pour over the Brussels sprouts. Sprinkle with the cheese and bake in the oven preheated to 200 degrees for 45-50 minutes.