Crust-In Delicious Quiche

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"I love French toast and from there this idea emerged. When I’ve made this crust-in quiche for the first time about 5-6 years ago (on a Saturday afternoon, I recall, kids were playing in the garden), just out of boredom. It was a hit! A delicious quiche indeed, it really came out impressively delicious. Kids loved it immediately and we were well impressed with the outcome. This delicious quiche recipe contains only a few ingredients and it is a dream came true if you are a quiche, egg lover. Enjoy!"

Notes1. The cheddar cheese you can replace by any cheese you may like and that melts.
2. The pancetta can also be replaced by bacon, gammon and you can use a smoked or unsmoked version according to your preferences.
3. Instead of creme cheese you can use creme fraîche, yogurt or double/single cream.
4. If you don't want to bake it and want to make a smaller quantity for one or two people maximum you can also use the pan and cook it over very low heat covered with a lid and then you turn it halfway over on the other side. I'd say probably you need to cook it for about 7-8 minutes or less on each side, depending really on the quantity made.

Click here for the copycat recipe

More Ideas for Your Best Party Menu

As editors of a recipe website, we are always thrilled to help our readers plan the perfect spread for their parties. Alongside the mouthwatering Crust-In Delicious Quiche, we have some fantastic suggestions to keep your guests satisfied and impressed.

First off, consider adding some savory stuffed mushrooms to your menu. These bite-sized treats are packed with flavor and are always a hit among party-goers. Another great option is a refreshing and colorful antipasto platter, filled with a variety of meats, cheeses, olives, and marinated vegetables. This versatile dish can cater to a range of tastes and is perfect for grazing throughout the evening.

For those with a sweet tooth, we recommend including mini fruit tarts on your menu. These delicate pastries filled with fresh fruit and a light custard are sure to be a crowd-pleaser. Additionally, consider serving up some creamy spinach and artichoke dip with toasted baguette slices for a comforting and indulgent snack.

To round out your spread, don't forget to include a selection of cheeses and crackers, as well as a selection of fresh crudites with a zesty dip. These simple yet satisfying options will provide variety and ensure there is something for everyone to enjoy.

With these additional suggestions, your party menu is sure to be a hit, and your guests will be raving about the delicious spread for weeks to come. Cheers to a successful and tasty gathering!

Serves8

Preparation Time15 min

Chilling Time30 min

Cooking Time30 min

Ingredients

350 g pancetta
6 eggs
200 ml milk
50 g cream cheese I used Philladelphia cheese
1 pinch himalayan salt
black pepper to taste
300 g crusty bread preferably stale
350 g cheddar cheese (grated) or any melting cheese
parsley (optional)
red onion (optional) or spring onion

Instruction

In a large bowl, whisk the eggs together with the milk, salt and pepper, cream cheese.
Add to the egg mixture the bread cut/broken into chunks and the grated cheese. Mix well and set aside stirring occasionally so that the bread soaks well. Best to keep in the fridge but remember to stir from time to time. Leave it to soak for at least 30 min.
Meanwhile place a pan on medium heat and slightly cook 3/4 of the pancetta and onion if you decide to use - cook until it gets slightly brown. Remove the pancetta from the pan and drain of any excess fat if you like but this is optional.
Heat the oven to 180C or 350F.
Spray or grease a 20-21 cm cake tin or any oven dish and leave aside for when everything is ready. When the egg and bread mix is ready, take out of the fridge and pour into the greased/sprayed oven dish. Spread evenly the mixture and scatter the 1/4 pancetta left out from cooking.
Bake for 30 minutes until nice and golden brown on top.
Serve warm or cold with some parsley sprinkled on top.