Cheese and Bacon Quiche in a Cob
All around the UK, from North Wales, north Norfolk and the northwest to northern Scotland and the East Midlands, you'll often hear a bread roll called a cob. Locals claim it's the original word to describe a roll, used for hundreds of years in farming and by the nation's unofficial bread expert Paul Hollywood.
Ingredients
- 1 1-pound round loaf (cob)
- 1 tbsp. olive oil
- 1 onion, finely chopped
- ½-pound bacon, diced
- 8 eggs
- ½ cup thickened cream
- ½ cup self-raising flour
- ⅓ cup parsley, chopped
- 1-½ cups cheddar cheese
- Salt and pepper, to taste
Instructions
- Pre-heat the oven to 375°F; line a baking sheet with parchment paper.
- Lay two sheets of aluminum foil to form a cross and place cob in the center.
- Crunch up sides to enclose base of cob; place on baking sheet.
- Using a serrated knife, cut a 6-inch circle off the top of the cob loaf; pull out the soft bread from the center, leaving a 2-inch thick shell; use these dimensions as a guideline as it may be necessary to adjust based on the size of the cob.
- Using a a non-stick frying pan, over high heat, heat the oil.
- Add onion and bacon; cook, stirring, for 5 minutes or until onion is cooked and bacon browned; remove from the heat and allow to slightly cool; alternatively, place the bacon, in a single layer, on a baking sheet covered with aluminum foil, place in a 350°F pre-heated oven and bake for 30 minutes.
- Remove the bacon from the skillet, or oven, place on paper towels and allow to cool.
- In a medium bowl, whisk eggs; stir in cream, flour, parsley and 1 cup of cheese; season with salt and pepper.
- Add the cooled bacon and onion mix; stir to combine.
- Pour into prepared cob and sprinkle with remaining cheese.
- Place in the pre-heated oven and bake for 50 to 55 minutes until the tip of a small knife inserted into the center comes out clean; cover cob loosely with aluminum foil if browning too much.
- Remove from the oven and allow to stand 10 minutes before cutting into wedges. and serving.