Cheese and Bacon Bread Boats

These Cheese and Bacon Bread Boats are a quick, satisfying alternative to traditional quiche that are ready in a fraction of the time. The filling possibilities are truly endless, making this a versatile and tasty breakfast, brunch, or snack. They also freeze exceptionally well, so you can make them ahead and reheat them whenever a craving strikes!

Instructions

1. 1

   Preheat your oven to 180°C / 350°F.

2. 2

   Heat a non-stick pan over high heat. Cook the diced bacon until it is lightly browned and crispy. Drain the cooked bacon on a paper towel and set it aside.

3. 3

   In a small jug or bowl, whisk together the eggs, cream or milk, and a pinch of salt and pepper until well combined.

4. 4

   Take each baguette and carefully cut a "V" shape down the length, then pull out some of the soft bread from the center, leaving a base that is about 1.25cm / 1/2" thick. This creates the "boat" for the filling.

5. 5

   For an extra golden and buttery crust, brush the outside of the baguettes with melted butter or use a little oil spray. This step is optional but highly recommended.

6. 6

   Place the prepared bread boats on a baking tray.

7. 7

   Slowly pour half of the whisked egg mixture into the crevice of each baguette. Let the egg mixture soak into the bread for a couple of minutes before adding the other ingredients.

8. 8

   Divide the cooked bacon and the shallots or other optional ingredients between the two baguettes. Then, sprinkle half of the grated cheese over the filling, reserving the other half for the top.

9. 9

   Carefully pour the remaining egg mixture into each baguette, pouring slowly to give the egg time to sink into the filling. Top with the rest of the grated cheese.

10. 10

    Bake for 20 to 25 minutes, or until the cheese is a light golden brown and the egg filling no longer "jiggles" when you gently shake the baguette. Serve the bread boats whole or sliced into pieces.

Recipe Notes

• This recipe is incredibly versatile and easy to scale up or down. You can make it with one long baguette for a larger serving or a few smaller ones.

• For different flavor combinations, consider using other fillings such as smoked salmon, ham, drained tinned salmon or tuna, finely chopped olives, sun-dried tomatoes, artichokes, or salami.

• These bread boats freeze beautifully after baking. Simply wrap them in foil, and you can reheat them directly from frozen in the oven. They are also delicious served at room temperature, much like a quiche.