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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.

20K 4.5/5 based on 2 reviews

Last modified on: April 20^th 2022

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For 3 pieces, you will need:

1 150 g Comté cheese
2 750 g small pieces of bacon
3 1 kg 500 g Quiche filling mixture
4 2 kgs 400 g bread
Total weight: 4,800 grams

Change these quantities to make: 1 pieces 2 pieces 3 pieces

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
18 min.	40 min.	58 min.

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Step by step recipe

Stage 1 - 3 min.

Preheat the oven to 390°F (200°C).

Grate 150 g Comté cheese.

Stage 2 - 10 min.

Fry 750 g small pieces of bacon to suit your taste.

Stage 3 - 5 min.

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.

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

Stage 5

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

Stage 6 - 2 min.

Cut all the way round inside the edge...

Stage 7 - 2 min.

...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.

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

Stage 9 - 2 min.

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

Stage 10 - 1 min.

Scatter the remaining grated Comté over the top.

Stage 11 - 30 min.

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

Stage 12

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

Stage 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

Home made, based on a recipe by Diego Alary.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
13,254 Kcal or 55,492 Kj	4,046 gr	27,803 gr	2,349 gr
663 %	1556 %	2623 %	356 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
276 Kcal or 1,156 Kj	84 gr	579 gr	49 gr
14 %	32 %	55 %	7 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
4,418 Kcal or 18,497 Kj	1,349 gr	9,268 gr	783 gr
221 %	519 %	874 %	119 %

% 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 €

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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)

	Bread: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Julia salad, Kérinou slices, Auvergnat tartines, Mediterranean toast, ... All
	Quiche filling mixture: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Maroilles cheese quiche, Two-cheese quiche, Deep leek and potato quiche, Quiche Lorraine, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Baby spinach salad, Bourguignon potatoes , Vol-au-vent, African style chicken, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Mozzarella pasta bake, Green bean and potato salad with paprika, Involtinis, Comtoise endive salad, ... All