Cheese and Bacon Quiche in a Cob Recipe - Australian Eggs (2024)
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Recipes and Cooking
Cheese and Bacon Quiche in a Cob
Preparation time75 mins
Serves6 people
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Dinner Recipes
Lunch Recipes
Entertaining
Comfort food for breakfast – or any time of day – this cheesy egg and bacon cob quiche will be a hit with everyone. Baked to perfection and oozing with tasty cheese, this cob loaf recipe is a classic kitchen staple; made even more decadent by the option of adding in your favourite flavours. Just imagine waking up to that sitting on the dining table...
And if you’re looking for a scrumptious vegetarian option, simply leave out the bacon, and opt for some finely chopped mushrooms and cherry tomatoes.
Ingredients
500g cob loaf
1 tbsp olive oil
1 onion, finely chopped
200g rindless middle cut bacon, diced
8 eggs
½ cup (125ml) thickened cream
½ cup (75g) self-raising flour
⅓ cup chopped parsley
1 ½ cups (135g) cheddar cheese
Salt and pepper
Green salad, to serve
Method
Preheat oven to 190°C/170°C (fan-forced) and line a baking tray with baking paper.
Lay two sheets of foil to form a cross and place cob in the centre. Crunch up sides to enclose base of cob. Place onto baking tray.
Using a serrated knife, cut a 15 cm circle off the top of the cob loaf. Pull away the soft crumb from the centre, leaving a 5mm thick shell.
Heat the oil in a non-stick frying pan over high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is cooked and bacon browned. Cool slightly.
Whisk eggs together and stir in cream, flour, parsley and 1 cup of cheese. Season with salt and pepper. Pour into prepared cob and sprinkle with remaining cheese. Bake 50-55 minutes until the tip of a small knife inserted into the centre comes out clean. (Cover cob loosely with foil if browning too much). Remove and stand 10 minutes before cutting into wedges. Serve warm with green salad.
Notes
Go to town in adjusting the fillings to suit your tastebuds. Some of our favourites additions include fried haloumi, grilled capsicum or crispy prosciutto.
Once cooked, the removed soft bread crumb can also be dried out in the oven and processed to make breadcrumbs. Alternatively, you can freeze the fresh crumbs and use them for stuffing in meatloaf or meatballs.
Nutritional Information
Serving size243g
Energy2340kJ559kcal
Protein30g
Total fat26.8g
Saturated fat12.6g
Carbs (total)47.6g
Carbs (sugar)4.3g
Sodium1230mg
Fibre3.5g
All nutrition values are per serve.
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Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.
Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.
Central to the Quiche Lorraine's appeal is the delicate balance of flavors. The creamy custard base, crafted from eggs and cream, provides a velvety backdrop to the savory bacon and cheese. Each bite offers a harmonious symphony of tastes that dance on the taste buds, leaving a lasting impression.
Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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