Delicious crust-in quiche
This delicious quiche recipe contains only a few ingredients and it is a dream came true if you are an egg and cheese lover. Enjoy!
Servings 8 servings
Calories 576kcal
Equipment
- chopping board
- knife
- bowl
- ovenproof dish
- grater
Ingredients
- 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
Instructions
- In a large bowl, whisk the eggs together with the milk, salt and pepper, grated cheddar cheese, and the cream cheese.
- Add to 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 it 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 minutes.
- Meanwhile, place a pan on medium heat and slightly cook ¾ 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 it out of the fridge and pour it into the greased/sprayed oven dish. Spread evenly the mixture and scatter the ¼ pancetta left aside.
- Bake for 30 minutes until nice and golden brown on top.
- Serve warm or cold with some parsley sprinkled over. Enjoy!
Notes
Enjoy!!
Nutrition
Calories: 576kcal | Carbohydrates: 24g | Protein: 27g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 542mg | Sodium: 827mg | Potassium: 330mg | Fiber: 1g | Sugar: 3g | Vitamin A: 870IU | Calcium: 357mg | Iron: 4mg