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.
28 K 4.5/5 (2 reviews)
60 min.
Easy
1 pieces
4 IngredientsLast modified on: April 20th 2022
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: 20 min.
Cooking: 40 min.
All in all: 60 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 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 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: Pan con tomate, Smoked eggs, Norwegian tartines, Endive and cheese salad with croutons, Salad lyonnaise, ... See them all 72
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Thin endive tart, Maroilles cheese quiche, Two-cheese quiche, Salmon and spinach quiche, ... See them all 11
Small pieces of bacon
Like these other recipes: Pasta with mustard-cream sauce, Maroilles cheese quiche, Deep leek and potato quiche, Ramekins of duchess potatoes, Small cheese and bacon rolls , ... See them all 41
Comté cheese
Like these other recipes: Green bean and potato salad with paprika, Involtinis, Grandma's salad, Soft Croque-monsieur with 3 cheeses, Comtoise endive salad, ... See them all 39
Other recipes you may also like
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.December 30th 2019125 K1 1 day 35 min.
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.August 11th 202382 K 25 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020336 K5 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025291 K 24.5 3 hours 8 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011249 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.