This is baking in the oven right now as I type. It smells and tastes like a quiche. But…dare I say it.. it’s so much better. Because a) it’s much faster to make b) all you need is a baguette, eggs and milk. Everything else is optional d) So. Much. CRUSTIER!!!
When my mother saw a photo of this, she laughed out loud and said “you really come up with some odd ideas, don’t you?”. I paused a moment and wondered, would this be too weird to share?
Then I decided, heck, no way! I love this. It is so yummy. It really does taste like a quiche, but with a significantly higher crunch factor. It is SO GOOD that I have to share it!
I actually saw this on a blog called Deliciously Declassified many months ago. It’s been on my list of things to make for ages and when I finally did, I made it again and again and again….
It got to the point where I had built up a stash of about 8 of them in my freezer (oh yes, added bonus – they freeze really well!) and I had to start distributing them to my friends!
I’ve made a few variations so I’ve included suggestions for other fillings in the notes. Smoked salmon is especially good. And an “Italian” one that I made with chopped up bits of salami, olives and sun dried tomatoes.
I even made it one with just cheese and egg and it was still delish! But I have to say, the bacon version is my favourite. It tastes just like a Quiche Lorraine. The inside is soft and custardy, cheesey and bacon-y. And the crust is sensational! I brush it with butter so it comes out extra crusty with a yummy buttery flavour.
You’ll be surprised how little filling you need. I got greedy at first and tried to stuff lots of bacon in but then I had egg overflowing everywhere. So learn from my mistakes – don’t get greedy. A little goes a long way. 🙂
This is a great recipe for scaling up and down. I also made it with a longer baguette and shared it with friends. It is fantastic for feeding crowds because you can make them ahead and freeze them!
Happy weekend! Egg boats for a lazy Sunday brunch? In your PJ’s, flopping around the house with your fluffy pink slippers, wild hair pulled back in a messy pony tail? (Oh wait, that’s me!)
- 2 oz / 60g bacon , diced
- 2 large or 3 small eggs
- 2 tbsp cream or milk
- Salt and pepper (pinch of each)
- 2 baguettes , about 20 / 8" long and 6cm / 2.5" in diameter
- 1 tbsp melted butter , for brushing or oil spray (optional)
- 2 tbsp finely chopped/sliced shallots/scallions or jalapeños (or 1 tbsp fresh herb of choice) (optional)
- 1/4 cup cheddar or tasty cheese , grated (or any other flavoured cheese that melts)
Preheat oven to 180C/350F.
Heat a non stick pan over high heat. Cook the bacon until lightly browned, then drain on a paper towel and set aside.
Whisk together the eggs, cream and salt and pepper in a jug.
Cut a "V" shape out of each baguette. Pull some bread out, leaving about 1/2" / 1.25cm thick base.
Brush crust of the bread with melted butter. (Optional - this makes the bread extra golden and buttery)
Place the bread on a baking tray.
Carefully pour half the egg mixture into the crevice of each baguette. Leave it for a couple of minutes to soak into the bread a bit.
Divide the bacon and shallots between each baguette. Then sprinkle over half the cheese (reserve the other half to put on top).
Carefully pour the remaining egg mixture into each baguette. Pour slowly, giving the egg time to sink into the filling. Top with remaining cheese.
Bake at 350F/180C for 20 to 25 minutes, or until light golden brown on top and the egg does not "jiggle" when you shake the baguette.
Serve whole or sliced.
1. You could also make this with one long baguette. This recipe is very easy to scale up or down. You just need enough filling and egg mixture to fill the crevice in the bread.
2. The idea of this recipe is from these Baked Egg Boats by Deliciously Declassified.
3. Other filling ideas: smoked salmon, ham, tinned salmon or tuna (drained), finely chopped olives, sundried tomatoes, artichokes, salami
4. Freeze after baking. If in foil, you can reheat in the oven from frozen. I recommend warming it up but it is also lovely at room temperature - just like a quiche!
Nutrition assuming you use lean bacon (which I did).