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Quiche in a Loaf




Source of Recipe


Marcy Goldman


Recipe Introduction


Makes 8 to 12 servings, depending on portion size.

This crustless, loaf-style quiche is elegant, easy to make, and unique. It is ideal make-ahead, break-the-fast fare. Loosely inspired by Linda Dannenberg's recipe for ~Cake aux Olives~ in Paris Boulangerie Patisserie, this dish is good hot, warm, or cold, as a main course with a salad, or cut into small appetizer squares.
Make this once, and it will become a part of your standing repertoire.



List of Ingredients




1-3/4 C all-purpose flour
1-3/4 tsp. baking powder
3/4 C. water or vegetable bouillon or white wine
1/2 C. vegetable oil
1/2 C. half and half or light cream
6 eggs, lightly beaten
1/2 C. minced scallions
1/2 C. minced black or green olives
1/2 C. finely minced sun-dried tomatoes or
roasted red peppers
1-1/2 tsp. salt*
1 tsp. garlic powder
2 T. minced fresh flat-leaf parsley
2 tsp. minced fresh dill
1/4 tsp. pepper
2 C. shredded white Cheddar cheese
1 C. shredded Swiss or mozzarella cheese

*If the cheese you are using is salty, use 1-1/4 tsp. salt.

Garnish, optional
2 T. grated parmesan cheese
Paprika, for sprinkling


Recipe



Preheat the oven to 350*F. Lightly grease a 9 by 5-inch loaf pan (You can also use a 9-inch springform pan for a different look and wedge-shaped servings).
In a large bowl, blend the flour and baking powder. Into the center of the dry ingredients, stir the water or vegetable bouillon, the oil, half-and-half, and eggs. Fold in the remaining ingredients. Pour or spoon the mixture into the prepared pan. Sprinkle the top with Parmesan cheese and dust with some paprika.
Bake for 40 to 45 minutes, until set. Allow the quiche to cool a little before cutting and serving it. Or, refrigerate it for serving later. (Can offer thin slices with a side salad, salsa, or yogurt. Or serve it plain, or cut into 2-inch squares as an appetizer. It can be serve cold if made ahead, or reheated in a mircowave).