Quiche Lorraine in a Bread Bowl

Prepare a traditional quiche Lorraine in a unique crust. Instead of a thick shortcrust pastry, use a large round loaf of French sourdough bread: easier to make and with a charming, rustic appearance. To fill the crust, scrape out all the crumb, leaving a hollow crust 1 cm thick. Another bonus of this quiche: Swiss Raclette cheese.
It serves two purposes: first, it adds more flavor, and second, it acts as a barrier between the crust and the filling, preventing it from getting soggy, and the quiche is particularly crispy when baked.

 

Ingredients

• 1 9-inch (22 cm) sourdough loaf (about 600 g)
• 3 tbsp olive oil
• 340 g (12 oz) Raclette or other soft Swiss cheese, thinly sliced
• 110 g (4 oz) thick-sliced smoked bacon, cut into 1-inch (1 cm) pieces
• 1 tbsp. 1 tbsp fresh thyme leaves 1 large shallot, chopped
• 60 g (2 oz) finely grated Gruyère cheese
• 1 3/4 cups light cream 1 tsp coarse salt
• 1/8 tsp. 1/4 teaspoon cayenne pepper
• A pinch of freshly ground nutmeg
• 4 large eggs, at room temperature

Cooking a dish according to a recipe

1. Place a rack in the middle of the oven and preheat to 175°C.

2. Using a small knife, cut a circle out of the top of the bread, about 2 cm from the edges to the center. Remove the top and scrape the inside crumb, leaving a 1 cm (0.4 in) thickness on the sides and bottom. Reserve the top and crumb for another use. Brush the outside of the crust (sides and bottom) with 2 tablespoons of olive oil. Completely cover the bottom and sides of the bowl with Raclette cheese slices. Cover the outside of the crust with aluminum foil to prevent burning, leaving the opening and cheese exposed. Pour the broth onto a rimmed baking sheet. Bake until the cheese is completely melted but not browned, 15 to 20 minutes.

3. Meanwhile, cook the bacon in the remaining tablespoon of olive oil in a medium skillet over medium heat until the fat renders and the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer the fried bacon to a plate lined with paper towels. Add the thyme and shallots to the skillet and cook until the onions soften, 6 to 8 minutes. Transfer to the plate containing the bacon.

4. Once the cheese is melted, remove the bread bowl from the oven and, using a small spoon, scrape the bottom of the bowl and spread it to the sides, gently pressing it into the crust to create a waterproof layer over the entire inside of the bread bowl. 5. Sprinkle the bottom of the bowl with Gruyère cheese and top with bacon and shallots. In a mixer on low speed, beat the heavy cream, salt, cayenne pepper, nutmeg, and eggs until smooth and creamy. Strain through a fine-mesh sieve (to remove foam), then pour into the bread bowl, filling it just below the rim.

5. Reduce the oven temperature to 160°C. Bake until the edges of the quiche are set, but the center is still slightly wobbly, 55 to 75 minutes (the filling will continue to set after baking). Transfer the quiche to a wire rack and let it cool in a warm place (ideally on the stovetop) to prevent the surface from cracking, for at least 3 hours before slicing.