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1 hour

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1 hour 10 minutes

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Afternoon tea

Leftover bread quiche lorraine

45 minutes

Leftover bread quiche lorraine

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

8–10 slices bread
2 T butter, melted
½ onion, finely chopped
1 T olive oil
6 free-range eggs
200 g Cheddar, grated
150 g gypsy ham or bacon, chopped
2 cups cream
a pinch ground nutmeg
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Flatten the bread using a rolling pin. Line a 30 cm pie dish with the bread, overlapping the slices slightly. Brush generously with melted butter.

2. Fry the onion in the olive oil, then set aside to cool for a minute.

3. Mix the eggs, cheese and ham or bacon.

4. Add the cream and stir to combine. Season with nutmeg and salt and pepper.

5. Pour into the crust base and bake for 45 minutes, or until set.

Find more quiche recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Cheesy mushroom-and-bacon rigatoni bake

Black bean soup

Warm Niçoise salad

Baked lentils with bacon and Marmite

Focaccia

Handmade Cornish pasties

Breakfast potato cakes with crispy fried eggs

Gammon-and-pea soup

Cauliflower and broccoli with Thai green curry butter

Onion-and-leek quiche with pretzel base

Home-made pasta with green olives, kale and chilli

Leftover bread quiche lorraine

Leftover bread quiche lorraine

Ingredients

Method