Bread Crust Quiche Recipe

If you don't have time to make pastry, try this bread crust quiche for an easy option.



Prep Time

10 minutes

Cooking Time

30 minutes



Recipe Ingredients

  • 3 teaspoon SPAR olive oil
  • 1 SPAR Freshline onion, wedges
  • 1 SPAR Freshline brinjal (aubergine), cubed 
  • 6 slices white sandwich bread
  • 1 cup SPAR Freshline baby tomatoes, halved
  • 1/2 cup SPAR Freshline basil
  • 1/3 cup SPAR cheddar cheese, grated
  • 6 SPAR large eggs
  • 1/2 cup cream
  • 1/2 cup SPAR full cream milk
  • 2 teaspoon SPAR Freshline parsley, finely chopped
  • Salt & pepper

Recipe Method

  1. Preheat oven to 180C.
  2. Heat 1 teaspoon of in a small pan over a medium heat.
  3. Add the onion and cook until golden brown. Remove from heat and set aside.
  4. Add 2 teaspoon oil into the same pan and cook the aubergine until golden brown. Remove from heat and set aside.
  5. Cut the crusts off the bread slices, use a rolling pin, flatten the bread.
  6. Lightly grease a 20cm springform cake tin.
  7. Press the bread into the tin, layering to make sure there are no gaps.
  8. Place the tin in the oven for +- 7 minutes. The bread should not be browned, just a bit dry. Remove from the oven and set aside.
  9. Add the onion, aubergine, tomatoes, basil and cheese to the cake tin with the prepped bread slices.
  10. In a bowl whisk together the egg, cream, milk, parsley, salt and pepper. 
  11. Pour the egg mixture over the vegetables and bake immediately.
  12. Bake for 15 - 20 minutes until the top is lightly golden and the filling is set.
  13. Remove from oven and rest for 5 minutes before serving.
  14. Garnish with parsley and serve warm.

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