Bread quiche
4
Easy
10 minutes
45 minutes
“I don’t know anyone who doesn’t love a good quiche. The best thing about this one is that there’s no fussing over making a crust from scratch, and it’s the perfect way to use up that bread you didn’t quite get to. A perfect brunch solution, and adaptable to any scraps you may have languishing in the fridge.” – Khanya Mzongwana
Ingredients
Method
- 1 loaf Woolworths farm-style bread
- 5 free-range eggs
- ½ cup pouring cream
- 100 g white Cheddar, grated
- sea salt and freshly ground black pepper, to taste
- 200 g streaky bacon, fried until crispy
- 50 g feta
- 1 small red onion, sliced into wedges and roasted
- 100 g Woolworths exotic tomatoes, halved
- 4 T extra virgin olive oil, for drizzling
- basil, to garnish
Method
Ingredients
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1. Preheat the oven to 180°C. Lightly grease a baking tray with cooking spray, then lining with greaseproof paper. Place the bread on the tray. Using a bread knife, slice off the top of the loaf, leaving enough to make a deep “boat”.
2. Scoop out the bread on the inside until the crust remains. Take care not to scoop out too much bread, you don’t want a thin, hard crust. In a bowl, whisk together the eggs, cream, Cheddar and seasoning.
3. Arrange the bacon, feta, onion and tomatoes in the crust. Pour over the egg mixture. Bake for 30 – 35 minutes, or until the eggs are cooked and a light golden brown. Drizzle with olive oil and scatter with fresh basil. Serve immediately.
Find more quiche recipes here.
Videography: Romy Wilson
Photography: Jan Ras
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