Bread quiche
Transform old bread into a simple quiche. Enjoy it warm or pack it up cold in lunchboxes. It makes a great alternative to sandwiches at a picnic. This quiche has a firmer bite than a traditional one and will satisfy most appetites!
Ingredients: (serves 4-6)
- 250g bread (crusts and stale bread is fine)
- 200ml milk
- 4 large eggs, whisked
- 150g cheese, grated
- 50g soft cheese
- 1 tsp Dijon mustard
- Salt and pepper
Additional fillings:
- 3 slices of ham, chopped
- 3 spring onions, chopped
- Handful of plum tomatoes, halved
Tip: Adjust the fillings to your taste or to use up what you have in the fridge. For example, add a teaspoon of dried mixed herbs, crumble in some feta cheese, swap ham for cooked bacon pieces, or add some chopped pepper.
Method:
- Pre-heat the oven to 350掳F/180掳C/fan160掳C. Grease a 23cm flan/pie dish with butter or oil.
- Tear the bread into small chunks and add it to a large bowl. Pour over the milk and whisked eggs. Give the mixture a good stir to combine. Leave the bread to soak for at least an hour, stirring it a couple of times.
- Use a fork to break up the liquid-soaked bread. It should be mushy!
- Stir through the mustard and soft cheese. Mix in the grated cheese, ham and spring onions. Season generously with salt and pepper.
- Transfer the quiche mixture to the greased dish and level it with a spoon. Place the halved tomatoes on top.
- Bake in the oven for 25-30 minutes, until the quiche is set in the centre and is lightly golden.
- Leave to cool slightly before slicing. The quiche can be kept in the fridge for up to three days.