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bread-crust quiche

Name: bread-crust quiche
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 1 piece
Cuisine: French
Ingredients: 50 g Comté cheese; 250 g small pieces of bacon; 500 g quiche filling mixture; 800 g bread

Use quiche filling mixture to transform a dry loaf into a spectacular bread-crust quiche. It can be enjoyed on its own or is ideal as an aperitif snack.

The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.

49 K 4.5/5 (2 reviews)436488

Duration

1 hour

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

20 min.

Cooking

40 min.

All in all

1 hour

Preparation 20 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 3 min.

Preheat the oven to 390°F (200°C).

Grate 50 g Comté cheese.

Step 2 - ⌛ 10 min.

Fry 250 g small pieces of bacon to suit your taste.

Step 3 - ⌛ 5 min.

Prepare 500 g quiche filling mixture, then add the lardons and 3/4 of the grated cheese. Mix well.

Step 4 - ⌛ 2 min.

Slice the top off your chosen loaf of bread....

Step 5

...to leave a base 2 to 3 cm (1 to 1.5 inch) tall.

Step 6 - ⌛ 2 min.

Cut all the way round inside the edge...

Step 7 - ⌛ 2 min.

...and remove the crumb from the middle.

Keep the crumb to use in another recipe (home-made breadcrumb coating, for example).

Step 8 - ⌛ 1 min.

Sit the loaf on a sheet of cooking parchment laid on a baking sheet.

Step 9 - ⌛ 2 min.

Fill the loaf completely with the bacon and cheese quiche filling mixture.

Step 10 - ⌛ 1 min.

Scatter the remaining grated Comté over the top.

Step 11 - ⌛ 30 min.

Bake for 20 to 30 minutes, until the top is nicely browned and the bread crust crisp.

Step 12

Leave to cool slightly before cutting into thick slices and serving.

Step 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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Homemade, based on a recipe by Diego Alary.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	25 g RDI=10 %	16 g RDI=22 %	276 kcal RDI=14 %	1,156 kJ RDI=14 %
Whole recipe	121 g RDI=185 %	408 g RDI=154 %	258 g RDI=353 %	4,418 kcal RDI=221 %	18,497 kJ RDI=221 %