Cherry Tomato Bread-Crusted Quiche
20 MIN
50 MIN

Cherry Tomato Bread-Crusted Quiche


  • 4 cups (1 litre) diced stale bread, without the crust
  • 1/4 cup (60 ml) butter, melted
  • 4 slices bacon 

  • 1 onion, chopped 

  • 2 cups (500 ml) red and yellow cherry tomatoes
  • 4 eggs, lightly beaten
  • 1 cup (250 ml) 15% cream
  • 1 cup (250 ml) grated mozzarella or Gruyère cheese
  • 1/2 cup (125 ml) ricotta cheese
  • 1/2 cup (125 ml) mixed fresh herbs, chopped (parsley, chives, basil, etc.)
  • Salt and pepper 


  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. On the bottom of a 25-cm (10-inch) quiche plate, combine the bread with the butter. Press lightly. Set aside.
  3. In a skillet, brown the bacon. Cool the slices on paper towel and crush on the bread.
  4. In the same skillet, brown the onion in the hot fat. Add the tomatoes and cook for 1 minute. Season with salt and pepper. Spread on bread.
  5. In a bowl, combine the eggs, cream, cheese, and herbs with a whisk. Season with salt and pepper. Pour over the tomatoes. Bake for about 40 minutes. Let stand for 10 minutes before serving.