bread-crust quiche

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
20 min.	40 min.	60 min.

Step by step recipe

• 1: Preheat the oven to 390°F (200°C).
  Grate 50 g Comté cheese.
• 2: Fry 250 g small pieces of bacon to suit your taste.
• 3: Prepare 500 g quiche filling mixture, then add the lardons and 3/4 of the grated cheese. Mix well.
• 4: Slice the top off your chosen loaf of bread....
• 5: ...to leave a base 2 to 3 cm (1 to 1.5 inch) tall.
• 6: Cut all the way round inside the edge...
• 7: ...and remove the crumb from the middle.
  Keep the crumb to use in another recipe (home-made breadcrumb coating, for example).
• 8: Sit the loaf on a sheet of cooking parchment laid on a baking sheet.
• 9: Fill the loaf completely with the bacon and cheese quiche filling mixture.
• 10: Scatter the remaining grated Comté over the top.
• 11: Bake for 20 to 30 minutes, until the top is nicely browned and the bread crust crisp.
• 12: Leave to cool slightly before cutting into thick slices and serving.
• 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.

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