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!
Serves 4-8
Ingredients
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°F/180°C/fan160°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.
