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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


  1. Preheat the oven to 350° F and place a rack in the centre position. Lightly butter the bottom of a pie plate.
  2. 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.
  3. 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.
  4. Add the leeks to the pan and cook for 3 minutes.
  5. Place the bacon, leeks, and Gruyère on the bread crust.
  6. In a bowl, beat the eggs with the cream and cottage cheese. Pour into the pie crust, then spread the pesto over the top.
  7. 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