This is baking in the oven right now as I jot down.
It smells and tastes like a quiche.
But…dare I say it.. its so much better.
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Everything else is optional d) So.
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 calledDeliciously Declassifiedmany months ago.
and I had to start distributing them to my friends!
Ive made a few variations so Ive 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!
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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.
Youll be surprised how little filling you need.
So learn from my mistakes dont 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 canmake them ahead and freeze them!
Egg boats for a lazy Sunday brunch?
(Oh wait, thats me!)
Nagi
