INGREDIENTS
1 liter (4 cups) diced stale bread without the crust
60 ml (1/4 cup) butter, melted
4 slices bacon
1 onion, chopped
500 ml (2 cups) red and yellow cherry tomatoes
4 eggs, lightly beaten
250 ml (1 cup) 15% cream
250 ml grated (1 cup) mozzarella or Swiss cheese
125 ml (1/2 cup) ricotta cheese
125 ml (1/2 cup) of a mixture of chopped fresh herbs varied (parsley, chives, basil, etc.)
Salt and pepper
PREPARATION
Place rack in center of oven. Preheat oven to 190 ° C (375 ° F).
In the bottom of a quiche pan 25 cm (10 inches), mix the bread with butter. Press lightly. Book.
In a skillet, brown the bacon. Let cool slices on paper towels and crush on bread.
In the same pan, brown the onion in the hot fat. Add tomatoes and cook 1 minute. Salt and pepper. Spread on bread.
In a bowl, combine eggs, cream, cheese and herbs using a whisk. Salt and pepper. Scatter over the tomatoes. Bake for about 40 minutes. Let stand 10 minutes before serving.
1 liter (4 cups) diced stale bread without the crust
60 ml (1/4 cup) butter, melted
4 slices bacon
1 onion, chopped
500 ml (2 cups) red and yellow cherry tomatoes
4 eggs, lightly beaten
250 ml (1 cup) 15% cream
250 ml grated (1 cup) mozzarella or Swiss cheese
125 ml (1/2 cup) ricotta cheese
125 ml (1/2 cup) of a mixture of chopped fresh herbs varied (parsley, chives, basil, etc.)
Salt and pepper
PREPARATION
Place rack in center of oven. Preheat oven to 190 ° C (375 ° F).
In the bottom of a quiche pan 25 cm (10 inches), mix the bread with butter. Press lightly. Book.
In a skillet, brown the bacon. Let cool slices on paper towels and crush on bread.
In the same pan, brown the onion in the hot fat. Add tomatoes and cook 1 minute. Salt and pepper. Spread on bread.
In a bowl, combine eggs, cream, cheese and herbs using a whisk. Salt and pepper. Scatter over the tomatoes. Bake for about 40 minutes. Let stand 10 minutes before serving.