BREAD CRUST QUICHE
- 6 – 7 slices white bread slices
- ¼ cup butter, melted
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 eggs
- 1 cup cream
- 1 cup diced bacon/ham
- 1 small chopped onion
- 3 cups baby spinach (I used cooked, frozen)
- 1 ½ cups button mushrooms, chopped
- 1 ½ cups Cheddar cheese, grated
- 2 teaspoon fresh parsley, chopped
- salt and pepper to taste
Preheat oven to 180°C.
Use a rolling pin, flatten the bread slices.
Line the bottom and sides of a greased springform cake tin with the slices of bread.
Be sure to press the slices together and make sure they overlap well
Combine the melted butter with the dried herbs.
Brush the herbed butter over the bread slices in the cake tin and bake for 10 minutes.
Heat oil in a large pan over high heat.
Add ham/bacon and cook until soft.
Add mushroom and chopped onion and fry, stirring occasionally, until the mushrooms have reduced in size and the onions have softened (about 5 minutes) and season with salt and pepper.
Add spinach, let wilt and remove from the heat.
In a mixing bowl – whisk the eggs until combined and add the cream, cheese and parsley. Season to taste.
Remove the bread crust from the oven and allow to cool.
Spoon the filing mixture onto the bread base.
Pour the egg mixture gently over the layer of filling – making sure to spread the mixture evenly.
Season with salt and pepper to taste.
Bake for 35 – 40 minutes or until a knife inserted near the center comes out clean.
Let rest for 5 minutes, garnish with chopped parsley, slice, serve and ENJOY!
Recipe: Amanda Conradie
Photo: Elize de Kock
