This tastes just like a quiche - only better because it's CRUSTIER! (And much faster to make!). This freezes really well (once cooked). Wrap it in foil and you can pop it straight into the oven to reheat from frozen. The filling possibilities are endless! I've provided a few suggestions in the notes.
Author: Nagi | RecipeTin Eats
2 oz / 60g bacon, diced
2large or 3 small eggs
2tbspcream or milk
Salt and pepper(pinch of each)
2baguettes, about 20 / 8" long and 6cm / 2.5" in diameter
1tbspmelted butter, for brushing or oil spray (optional)
2tbspfinely chopped/sliced shallots/scallions or jalapeños(or 1 tbsp fresh herb of choice) (optional)
1/4cupcheddar 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, salami4. 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!