Cherry Tomato Bread-Crusted Quiche
Cherry Tomato Bread-Crusted Quiche
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  • 4 cups (1 litre) diced stale bread, without the crust
  • 1/4 cup (60 ml) butter, melted
  • 4 slices bacon
  • 1 onion, chopped
  • 2 cups (500 ml) red and yellow cherry tomatoes
  • 4 eggs, lightly beaten
  • 1 cup (250 ml) 15% cream
  • 1 cup (250 ml) grated mozzarella or Gruyère cheese
  • 1/2 cup (125 ml) ricotta cheese
  • 1/2 cup (125 ml) mixed fresh herbs, chopped (parsley, chives, basil, etc.)
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  • On the bottom of a 25-cm (10-inch) quiche plate, combine the bread with the butter. Press lightly. Set aside.
  • In a skillet, brown the bacon. Cool the slices on paper towel and crush on the bread.
  • In the same skillet, brown the onion in the hot fat. Add the tomatoes and cook for 1 minute. Season with salt and pepper. Spread on bread.
  • In a bowl, combine the eggs, cream, cheese, and herbs with a whisk. Season with salt and pepper. Pour over the tomatoes. Bake for about 40 minutes. Let stand for 10 minutes before serving.
  • Description
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