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.
29 K 4.5/5 (2 reviews)
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Last modified on: April 20th 2022
For 1 pieces, you will need:

Change these quantities to make:
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.
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
...to 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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1,350 RDI=520 %9,270 RDI=870 %780 RDI=120 %4,420 RDI=220 %18,500 RDI: 220 %
Per 100 g80 RDI=30 %580 RDI=60 %50 RDI=7 %280 RDI=10 %1,160 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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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