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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.

18K 2 4.5

Last modified on: April 20^th 2022

Keywords for this recipe:

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 these quantities to make: 1 pieces 2 pieces 3 pieces

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
18 min.	40 min.	58 min.

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Step by step recipe

Stage 1 - 3 min.

Preheat the oven to 390°F (200°C).

Grate 50 g Comté cheese.

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).

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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made, based on a recipe by Diego Alary.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,917 Kcal or 8,026 Kj	132 gr	536 gr	258 gr
96 %	51 %	51 %	39 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
120 Kcal or 502 Kj	8 gr	33 gr	16 gr
6 %	3 %	3 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
1,917 Kcal or 8,026 Kj	132 gr	536 gr	258 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 : 4.08 £

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: Canapés of red mullet with poppy seeds, Pan con tomate, Avocado mousse with sorrel, Julia salad, Soft Croque-monsieur with 3 cheeses, ... All
	Quiche filling mixture: You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Thin endive tart, Salmon and spinach quiche, Deep leek and potato quiche, Leek and fresh tuna tart, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Dipping bread with cheese, Rabbit with mustard, Cocotte eggs with Comté, Truffade, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Triple-Cheese Pumpkin Gratin, Comtoise endive salad, Green bean and potato salad with paprika, Chicken Brussels pie, ... All

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