I love French toast and from there this idea emerged. When I’ve made this crust-in quiche for the first time about 5-6 years ago (on a Saturday afternoon, I recall, kids were playing in the garden), just out of boredom. It was a hit! A delicious quiche indeed, it really came out impressively delicious. Kids loved it immediately and we were well impressed with the outcome.
I prepared this recipe a good few tens of times since and it is especially good to take out for picnics, packed lunch or a potluck party. It goes very well with glass of beer. It’s one of those dishes that can be served either almost straight from the oven or from the fridge the next day and it really doesn’t make much of a difference, it is as good!
Making it in advance?
Oh yes, it is quick to make and can be made a day or two in advance as it can last for a good 2-3 days stored refrigerated in an air tight container.
I also make a sweet omelette ( as my kids call it) very similar to this using egg, milk, double or heavy cream, bread or brioche, sugar, vanilla or check this French toast deliciousness which is seriously delicious. It was one of my childhood favorites my grandma used to spoil us with.
Here is the recipe for the savory version for now but…. keep an eye wide opened ? as the sweet version is coming soon…;-)
Delicious crust-in quiche
- 350 g pancetta
- 6 eggs
- 200 ml milk
- 50 g cream cheese I used Philladelphia cheese
- 1 pinch himalayan salt
- black pepper to taste
- 300 g crusty bread preferably stale
- 350 g cheddar cheese (grated) or any melting cheese
- parsley (optional)
- red onion (optional) or spring onion
- In a large bowl, whisk the eggs together with the milk, salt and pepper, cream cheese.
- Add to the egg mixture the bread cut/broken into chunks and the grated cheese. Mix well and set aside stirring occasionally so that the bread soaks well. Best to keep in the fridge but remember to stir from time to time. Leave it to soak for at least 30 min.
- Meanwhile place a pan on medium heat and slightly cook 3/4 of the pancetta and onion if you decide to use - cook until it gets slightly brown. Remove the pancetta from the pan and drain of any excess fat if you like but this is optional.
- Heat the oven to 180C or 350F.
- Spray or grease a 20-21 cm cake tin or any oven dish and leave aside for when everything is ready. When the egg and bread mix is ready, take out of the fridge and pour into the greased/sprayed oven dish. Spread evenly the mixture and scatter the 1/4 pancetta left out from cooking.
- Bake for 30 minutes until nice and golden brown on top.
- Serve warm or cold with some parsley sprinkled on top.