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.
The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.
22K 4.5/5 based on 2 reviews
Last modified on: April 20th 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 measures:
Times for this recipe
Preparation: 18 min.
Cooking: 40 min.
All in all: 58 min.
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
Stage 1 - 3 min.
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).
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,350 520 % | 9,270 870 % | 780 120 % | 4,420 220 % | 18,500 220 % |
| Per 100 g | 80 30 % | 580 60 % | 50 7 % | 280 10 % | 1,160 10 % |
How much will it cost?
- For 1 pieces : 4.80 €
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: Julia salad, Canapés of red mullet with poppy seeds, French onion soup, Shiro-goma salad, Baked leek and Camembert slices, ... See them all 67
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Thin endive tart, Maroilles cheese quiche, Salmon and spinach quiche, Quiche Lorraine, ... See them all 10
Small pieces of bacon
Like these other recipes: Crispy spinach rolls, Beef braised in reduced red wine, Pasta with mustard-cream sauce, Spaghetti Carbonara, Rabbit civet, ... See them all 41
Comté cheese
Like these other recipes: Grandma's salad, Escalope cordon bleu, Gratin of Jerusalem artichokes à la Comtoise, Chicken Brussels pie, Hasselback or "Swedish-style" potatoes, ... See them all 35
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