Quiche In a Bun

 

I love quiche, and yes, real men do love quiche also. I am always trying to think of new ways to amp up my old favourite quiche recipe.  There are crustless quiche, muffin tin quiche.  There is no end to the varities you can come up with.

 

Today I present Quiche in a Bun.  I don't know why I didn't think of this before.  I have brought you other things in a bun in the past.

 

Things like Crusty Lasagne Buns, and Crusty Chicken Pot Pie Buns . . . both of which were simple to make and quite delicious.  

 

Today . . .  its Quiche in a Bun!

 

Yes, Quiche in a bun . . .  one of your favourite savoury tarts, baked in a bun. No faffing about with pastry. 

No cutting, rolling. This is a really lazy way to do quiche.

 

Yes, I do have lazy days. Days when I really don't want to be faffing about with having to roll out pastry or the lining tart tins. 

Days when I just want to be able to mix, pour and bake.

 

Quiche in a bun fits the bill perfectly. This is the perfect recipe for a lazy day.

 

You quite simply beat together your eggs, cheese, some cream, spring onions and crisp pancetta and pour the mixture into a hollowed out bun and bake . . .

 

These are easy peasy and make a nice light and quick supper.  I made a salad to serve with them.  

 

I used Gruyere cheese, but you could use whatever is your favourite cheese.  The Gruyere went well with the pancetta.

 

These were quite simply delicious! You can use round crusty rolls or rectangular ones like I have done.

  You could even use soft rolls if that is all you have, or if your gnashers are a bit on the old side. All work well.

 

 

*Quiche in a Bun*

Makes 4 servings

Printable Recipe 

Cheesy eggs, light and fluffy baked in crisp bread buns, almost like bread crusted quiches.  Delicious! 

100g pancetta, cooked until crisp and then finely chopped

4 medium crisp bread rolls

5 large free range eggs, beaten

85ml double cream (1/3 cup)

75g of gruyere cheese, grated (2 1/2 ounces)

plus 4 TBS to top

3 spring onions, thinly sliced (scallions)

salt and freshly ground black pepper to taste
 

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a baking tray. 

Cut a wedge into the top of each bun and hollow it out somewhat, leaving a bread border all the way around, about 1/2 inch thick.  Place onto the baking tray. 

Beat together the eggs, cream, pancetta, spring onions and gruyere cheese to combine.  Season to taste with salt and black pepper, remembering the cheese and pancetta will be a bit salty.  Divide the egg mixture between the buns. Top each with a further TBS of cheese. 
 

Bake in the pre-heated oven for 20 to 25 minutes until golden brown and the eggs are set.  Serve with some salad leaves on the side for a brunch or light lunch, or even a light supper.

You can make as few or as many of these as you wish, but simply increasing or decreasing the amount of ingredients.  I think they are something your family will love and the leftovers (if you have any) go well in a packed lunch to be eaten out of hand.  Bon Appetit! 

 

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