Bacon and Bread Crust Quiche
- Prep time
15 minutes - Cooking time
50 minutes - 6 portions
- 5 cups of St-Méthode Integral Bread, cubed (about 6 slices)
- ¼ cup of melted butter
- 8 slices of bacon, chopped
- 1 cup of sliced leeks
- 1 cup of grated Gruyère cheese
- 6 eggs
- 1 cup of 15% cream
- ½ cup of cottage cheese
- 2 tbsp of pesto
- Salt and pepper, to taste
- Preheat the oven to 350° F and place a rack in the centre position. Lightly butter the bottom of a pie plate.
- Mix the bread cubes with the melted butter, transfer to the pie plate, and press down lightly with your fingers to form the crust. Cook in the oven for 8 to 10 minutes.
- In a pan, cook the bacon over medium-high heat for 8 minutes, or until it is well-done. Set aside in a bowl. Keep 1 tbsp of bacon grease in the pan.
- Add the leeks to the pan and cook for 3 minutes.
- Place the bacon, leeks, and Gruyère on the bread crust.
- In a bowl, beat the eggs with the cream and cottage cheese. Pour into the pie crust, then spread the pesto over the top.
- Cook in the oven for about 30 minutes, covering the quiche with aluminium foil halfway through cooking to prevent the bread from burning. Serve.
*Recipe and picture courtesy of Trois fois par jour
