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

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For 1 pieces, you will need:

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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 50 g Comté cheese.

Stage 2 - 10 min.
bread-crust quiche
Fry 250 g small pieces of bacon to suit your taste.

Stage 3 - 5 min.
bread-crust quiche
Prepare 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 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.
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.
1 or 2 days in the fridge, covered with plastic film.
Home made, based on a recipe by Diego Alary.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,917 Kcal or 8,026 Kj132 gr536 gr258 gr
96 %51 %51 %39 %
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 1 pieces : 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)
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