bread-crust quiche

A recipe from cooking-ez.com

For 1 piece, you will need:

• 1 50 g Comté cheese
• 2 250 g small pieces of bacon
• 3 500 g quiche filling mixture
• 4 800 g bread
• Total weight: 1,600 grams

Times:

Preparation	Cooking	Start to finish
20 min.	40 min.	60 min.

Step by step recipe

1	Preheat the oven to 390°F (200°C). Grate 50 g Comté cheese.
2	Fry 250 g small pieces of bacon to suit your taste.
3	Prepare 500 g quiche filling mixture, then add the lardons and 3/4 of the grated cheese. Mix well.
4	Slice the top off your chosen loaf of bread....
5	...to leave a base 2 to 3 cm (1 to 1.5 inch) tall.
6	Cut all the way round inside the edge...
7	...and remove the crumb from the middle. Keep the crumb to use in another recipe (home-made breadcrumb coating, for example).
8	Sit the loaf on a sheet of cooking parchment laid on a baking sheet.
9	Fill the loaf completely with the bacon and cheese quiche filling mixture.
10	Scatter the remaining grated Comté over the top.
11	Bake for 20 to 30 minutes, until the top is nicely browned and the bread crust crisp.
12	Leave to cool slightly before cutting into thick slices and serving.
13	If you have filling mixture left over in stage 10, pour it into small dishes and cook at the same time as the loaf for handy, crustless mini-quiches to save for another meal.

Remarks

This recipe is a great way to use up bread that would otherwise go to waste. There is no need to use a fresh loaf; on the contrary, drier bread is easier to cut.
The proportions for the filling are for guidance, so you may need to adapt them to suit the size of your loaf.

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