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, easy and super quick quiche or stratta recipe indeed. It really does come out impressively delicious every time. Kids loved it immediately and it disappeared in a flash.
What is a crust-in quiche?
For this quiche recipe or stratta there is no need for any pastry at all. All you will need is some stale bread (baguette ideally) to mix in with the eggs and the cheese and voila!
You have a delectable outcome that will make a gorgeous breakfast recipe, a starter, or even lunch or dinner served with a side salad. Kids, in particular, love this crust-in quiche recipe.
It is an ideal dish for a party to prepare or take to. Even better using some stale bread that might end up in the bin which would be a shame to throw away. I am totally against throwing away any food so this dish is one of those waste no food where we can see that no food should be wasted. If you are a fun of French baguette, yes you know how nice they are when they’re super fresh but you cannot say the same the next day. They dry out and go stale fairly quickly, don’t they?
So, if you happen to have a French baguette or two that you won’t be able to do much with, this superb quiche recipe is simply the perfect one for it.
French baguettes go hard very quickly unless eaten super fresh but if not, do not throw them away just use them for this crust-in quiche.
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 a 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!
Can I make quiche 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 airtight 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 favourites my grandma used to spoil us with.
Here is the recipe for the savoury version for now but…. keep an eye wide opened ? as the sweet version is coming soon…;-)
1. The cheddar cheese you can replace by any cheese you may like and that melts.
2. The pancetta can also be replaced by bacon, gammon and you can use a smoked or unsmoked version according to your preferences.
3. Instead of creme cheese, you can use creme fraîche, yoghurt or double/single cream.
4. If you don’t want to bake it and want to make a smaller quantity for one or two people maximum you can also use the pan and cook it over very low heat covered with a lid and then you turn it halfway over on the other side. I’d say probably you need to cook it for about 7-8 minutes or less on each side, depending really on the quantity made.
Delicious crust-in quiche
- chopping board
- ovenproof dish
- 350 g pancetta (12.35 oz) or a nitrate-free bacon
- 6 large eggs
- 200 ml milk (6.76 fl oz)
- 50 g cream cheese (1.8 oz) I used Philadelphia cheese
- 1 pinch Himalayan salt
- black pepper to taste
- 300 g crusty bread (10.5 oz) preferably stale
- 300 g cheddar cheese ( 10.58 oz) (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, grated cheddar cheese and the cream cheese.
- Add into the egg mixture the bread cut or broken into chunks. Mix well and set aside but remember to stir in occasionally so that the bread soaks well. It is best to keep in the fridge but do not forget to pay a mixing visit and stir it from time to time. Allow it to soak for at least 30 min.
- Meanwhile, place a pan on medium heat and slightly cook 3/4 of the pancetta and the chopped onion. Cook until these get slightly brown. Remove the pancetta and the onion from the heat and set aside.
- Heat the oven to 180°C or 350°F.
- Spray or grease a 20-21 cm cake tin. 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 aside.
- Bake for 30 minutes until nice and golden brown on top.
- Serve warm or cold with some parsley sprinkled over. Enjoy!