Meet your new favorite mashup: quiche Lorraine and gooey cheese raclette. The raclette does double duty here by adding flavor and also serving as a barrier that separates the quiche from the bowl, allowing the bread to get delightfully crispy while it bakes.
| Level: | Intermediate |
| Total: | 4 hr 55 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- One 9-inch round sourdough boule (about 1 1/4 pounds)
- 3 tablespoons extra-virgin olive oil
- 12 ounces French raclette or other soft Swiss cheese, thinly sliced
- 4 ounces thick-cut smoked bacon, cut into 1/2-inch pieces
- 1 tablespoon fresh thyme leaves
- 1 large shallot, chopped
- 2 ounces Gruyere, finely grated
- 1 3/4 cups half-and-half
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- Pinch of freshly grated nutmeg
- 4 large eggs, at room temperature
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Using a paring knife, cut a circle on the top of the bread about 3/4 inch from the side and about 1/2 inch from the bottom. Remove the top and scoop out the insides, leaving a 1/2-inch wall around the sides and bottom. Reserve the top and bread scraps for another use. Brush the outside crust (sides and bottom) of the loaf with 2 tablespoons of the olive oil. Completely cover the inside bottom and sides of the bread bowl with the sliced raclette. Cover the outside crust with foil to protect it from browning, leaving the hole and the cheese exposed. Place on a rimmed baking sheet. Bake until the cheese is fully melted but not browned, 15 to 20 minutes.
- Meanwhile, cook the bacon and remaining 1 tablespoon oil in a medium skillet over medium heat until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the thyme and shallots to the skillet and cook until the shallots are tender, 6 to 8 minutes. Transfer to the plate with the bacon.
- When the cheese is melted, remove the bread bowl from the oven and, using a small spoon, scoop the melted cheese from the bottom of the bowl and spread it up onto the sides of the bowl, gently pressing it into the crumb to create a watertight seal around the entire inside surface of the bowl.
- Sprinkle the Gruyere over the bottom of the bowl and top with the bacon and shallots. Blend the half-and-half, salt, cayenne, nutmeg and eggs in a blender on low speed until completely smooth and creamy. Strain through a fine-mesh sieve (to remove the foam) and then pour into the bread bowl, filling it to just below the top of the bowl.
- Lower the oven temperature to 325 degrees F. Bake until the edges of the quiche are set but the center still wobbles slightly, 55 to 75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool in a warm place (stovetop is best) to prevent cracks forming on the top, at least 3 hours, before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 600 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 28 g |
| Cholesterol | 169 mg |
| Sodium | 659 mg |
Reviews
Obviously a cheesy bread bowl quiche is delicious, and the “quiche Lorraine” part recipe tasted good.
But the “extra” parts of this recipe are way off and really subjective to your ingredients.
I make 7” bread bowls, not 9” as indicated and that could be something a little specific to ingredient availability.
In my 7” bowl, I could hardly fit 4-5 oz of “raclette”, you would have to be very determined to fit a whole 12 oz in a 9”. Because of availability I used fontina instead of raclette.
For my 7” I need 5 eggs to fill the bowl, so you probably need more for 9”. I didn’t measure out 2oz of shredded Gruyère but went with appearance as I was mixing in and put ~3/4c (which is like 4+oz) in for a good mix in the eggs.
I feel like the best standard quiche recipe is 6 eggs to 1 c milk and 1 c cheese. And this is way different than that, so do what you think is best.
Cook time was like 90 min. It took forever for the center to cook.
Also, who waits 2-3 hours to eat their quiche??
I would say this is not a beginner recipe and needs a lot of improvisation but if you know what you’re looking for when mixing a quiche and are flexible you will have a delicious brunch.
But the “extra” parts of this recipe are way off and really subjective to your ingredients.
I make 7” bread bowls, not 9” as indicated and that could be something a little specific to ingredient availability.
In my 7” bowl, I could hardly fit 4-5 oz of “raclette”, you would have to be very determined to fit a whole 12 oz in a 9”. Because of availability I used fontina instead of raclette.
For my 7” I need 5 eggs to fill the bowl, so you probably need more for 9”. I didn’t measure out 2oz of shredded Gruyère but went with appearance as I was mixing in and put ~3/4c (which is like 4+oz) in for a good mix in the eggs.
I feel like the best standard quiche recipe is 6 eggs to 1 c milk and 1 c cheese. And this is way different than that, so do what you think is best.
Cook time was like 90 min. It took forever for the center to cook.
Also, who waits 2-3 hours to eat their quiche??
I would say this is not a beginner recipe and needs a lot of improvisation but if you know what you’re looking for when mixing a quiche and are flexible you will have a delicious brunch.