bread-crust quiche


bread-crust quiche
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.
17K 2 4.5
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Last modified on: April 20th 2022

Keywords for this recipe:
For 3 pieces, you will need:

Change these quantities to make: 1 pieces 2 pieces 3 pieces
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
18 min.40 min.58 min.
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Step by step recipe


Stage 1 - 3 min.
bread-crust quiche
Preheat the oven to 390°F (200°C).

Grate 150 g Comté cheese.

Stage 2 - 10 min.
bread-crust quiche
Fry 750 g small pieces of bacon to suit your taste.

Stage 3 - 5 min.
bread-crust quiche
Prepare 1 kg 500 g Quiche filling mixture, then add the lardons and 3/4 of the grated cheese. Mix well.

Stage 4 - 2 min.
bread-crust quiche
Slice the top off your chosen loaf of bread....

Stage 5
bread-crust quiche
...to leave a base 2 to 3 cm (1 to 1.5 inch) tall.

Stage 6 - 2 min.
bread-crust quiche
Cut all the way round inside the edge...

Stage 7 - 2 min.
bread-crust quiche
...and remove the crumb from the middle.

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

Stage 8 - 1 min.
bread-crust quiche
Sit the loaf on a sheet of cooking parchment laid on a baking sheet.

Stage 9 - 2 min.
bread-crust quiche
Fill the loaf completely with the bacon and cheese quiche filling mixture.

Stage 10 - 1 min.
bread-crust quiche
Scatter the remaining grated Comté over the top.

Stage 11 - 30 min.
bread-crust quiche
Bake for 20 to 30 minutes, until the top is nicely browned and the bread crust crisp.

Stage 12
bread-crust quiche
Leave to cool slightly before cutting into thick slices and serving.

Stage 13
bread-crust quiche
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
Home made, based on a recipe by Diego Alary.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
5,751 Kcal or 24,078 Kj395 gr1,607 gr774 gr
288 %152 %152 %117 %
Per 100 g
Energetic valueProteins CarbohydratesFats
120 Kcal or 502 Kj8 gr33 gr16 gr
6 %3 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
1,917 Kcal or 8,026 Kj132 gr536 gr258 gr
96 %51 %51 %39 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 3 pieces : 14.39 €
  • Per piece : 4.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
BreadBread: You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Cornouaillaise salad, Endive and cheese salad with croutons, Bistro-style red endive salad, Auvergnat tartines, ... All
Quiche filling mixtureQuiche filling mixture: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Quiche Bretonne, Leek and fresh tuna tart, Thin endive tart, Filo leeks and cheese tart, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Langres-style spinach, Green beans with tomatoes, Truffade, Rabbit civet, Split peas "à la française", ... All
Comté cheeseComté cheese: You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Cocotte eggs with Comté, Montlebon toast, Gratin of Jerusalem artichokes à la Comtoise, Mozzarella pasta bake, ... All
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