French Bread Quiches
Golden, puffed custard cresting out of the crisp baguette shells, a flurry of bright green coriander scattered across the molten cheese.
Ingredients
- 2 demi-baguettes, about 150 g each
- 3 eggs
- 225 ml double cream
- 250 g chestnut mushrooms, sliced
- 100 g smoked bacon, diced
- 150 g mature cheddar, grated
- 10 g chives, finely snipped
- Fine salt and black pepper
- Green salad
Method
- Heat the oven to 200°C / 180°C fan / gas 6.
- Cut each baguette in half lengthwise and scoop out the soft middle to leave a hollow trough for the filling. Sit the four halves on a baking tray.
- Whisk the cream and eggs together in a bowl with a good pinch of salt and a few grinds of black pepper until smooth and pale.
- Scatter half the cheddar along the hollowed baguettes, then carefully pour in the custard; slow and steady so it settles without spilling over the sides.
- Tuck the bacon and mushrooms into the custard and finish with the remaining cheddar on top.
- Bake for 20 to 25 minutes, until the filling is set and puffed and the cheese is deep golden and bubbling at the edges.
- Rest for a couple of minutes, scatter with snipped chives, and serve warm with a green salad alongside.
Per serving
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.