1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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

Keywords for this recipe:

For 1 pieces, 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

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 3 min.

Preheat the oven to 390°F (200°C).

Grate 50 g Comté cheese.

Stage 2 - 10 min.

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

Stage 3 - 5 min.

Prepare 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
4,418 Kcal or 18,497 Kj	1,349 gr	9,268 gr	783 gr
164 %	384 %	648 %	88 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
276 Kcal or 1,156 Kj	84 gr	579 gr	49 gr
10 %	24 %	40 %	5 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
4,418 Kcal or 18,497 Kj	1,349 gr	9,268 gr	783 gr
164 %	384 %	648 %	88 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 1 pieces : 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)

	Bread: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Mushrooms on toast, French style, Summery cheese on toast, Greek style sandwiches, Tender roasted carrots with avocado mayonnaise, ... All
	Quiche filling mixture: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Salmon and spinach quiche, Quiche Lorraine, Leek and fresh tuna tart, Maroilles cheese quiche, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Rabbit civet, Warm haricot bean salad, How to cook bacon and remove excess fat, Crispy spinach rolls, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Special Cheese and Walnut Sticks, Two-cheese vegetable gratin, Gnocchi alla romana, Deep leek and potato quiche, Cocotte eggs with Comté, ... All

Other recipes you may also like

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17^th 2023

Note: We'll never share your e-mail address with anyone else.