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.
40 K 4.5/5 (2 reviews)
60 min.
Easy
4.80 €
1 piece
4 IngredientsLast modified on: April 20th 2022
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: 60 min.
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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 RDI=520 % | 9,270 RDI=870 % | 780 RDI=120 % | 4,420 RDI=220 % | 18,500 RDI: 220 % |
| Per 100 g | 80 RDI=30 % | 580 RDI=60 % | 50 RDI=7 % | 280 RDI=10 % | 1,160 RDI: 10 % |
How much will it cost?
- For 1 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: Summery cheese on toast, Smoked eggs, Caesar salad, Fried cheese toasties with avocado, Leek and egg frichti, ... See them all 76
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Two-cheese quiche, Quiche Lorraine, Cabbage and cheddar quiche, Deep leek and potato quiche, ... See them all 13
Small pieces of bacon
Like these other recipes: Ramekins of duchess potatoes, Vol-au-vent, Breton Pie, Eggs en Cocotte à la Française, Artichoke hearts forestier , ... See them all 41
Comté cheese
Like these other recipes: Montlebon toast, Mozzarella pasta bake, Potato and onion scarpaccia, Chester, Gnocchi alla romana, ... See them all 45
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