Although this Crunchy French Bread Egg Pie bears more than a passing resemblance to quiche, it really isn’t one. The ‘pastry’ is made of softly sautéed onions, cubes of French bread or baguette, vegetable stock and egg so it has almost crouton-like edges and is incredibly flavourful. One of my late Mom’s recipes, this is a wonderful way to use up stale or leftover French bread or baguette. That said, I often buy a fresh baguette just to make it!
Satisfying, nutritious and filling, this egg pie works well for lunch with a salad, for Sunday brunch, or as part of a buffet. I always think it is best served the day it is made, but leftovers do keep well for a day or so in the fridge. Rewarmed gently, they taste very nearly as good as first time round.
Which Vegetables Feature in Crunch French Bread Egg Pie?
The vegetable filling in Crunchy French Bread Egg Pie lends itself to invention, although I almost always use broccoli in it. Peppers also work well, as do tiny pieces of carrot. I’ve used asparagus in season, and frozen peas in the winter.
Tips for Making Crunchy French Bread Egg Pie
- Cut the bread in medium-size cubes so that you get lots of crispy edges on your crust.
- Stock made from a cube is absolutely fine. Be sure to use vegetable stock to keep the recipe vegetarian. If this not necessary, chicken stock also works very well.
- The smaller you cut the vegetables, the quicker they will steam. Be sure to drain them well before adding them to the crust.
- You can use leftover cooked vegetables instead of the fresh vegetables if you have them.
- The measurements for the vegetables in Crunchy French Bread Egg Pie do not have to be prescriptive, this is a recipe where you can add a little of this and a little of that. However, do not change the proportions on the egg mixture or the filling will not set.
- I like to use grated cheddar, but you can use any firm, grated cheese you like. I have used gruyere and it works very well. Be sure to use vegetarian cheese if you need the recipe to be one hundred percent vegetarian.
- Watch the pie carefully in the last few minutes of cooking. It is done when the top is set and is beginning to turn golden brown.
Is Crunchy French Bread Egg Pie Gluten-Free?
If you use a gluten-free baguette or French bread and vegetable stock, then the recipe can be gluten-free.
Serving Ideas
Crunchy French Bread Egg Pie is delicious served hot with a salad or coleslaw alongside. For an even heartier meal, serve with boiled potatoes and salad.
Leftovers can be served cold, or gently reheated, preferably in a conventional oven at about 325°F or 160°C for about ten to fifteen minutes. Using a microwave can make the filling tough, so go gently if using a microwave is your only option.
If serving cold, I recommend removing pieces of the Crunchy French Bread Egg Pie from the fridge about half an hour before serving so they are not ice cold when you eat them.
Crunchy French Bread Egg Pie – Printable Recipe
Crunchy French Bread Egg Pie
Equipment
- 1 ramekin
Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped red or white onion is fine
- 2 garlic cloves, peeled
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 6 cups cubed French bread about 1 baguette or 6 good double handfuls of bread cubes
- ½ cup vegetable stock Made from a cube is fine. Chicken stock will work if you do not need the recipe to be vegetarian
- 5 large eggs pasture raised or organic if possible
- 1½ cups milk
- ½ teaspoon dried basil
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 cup grated cheese I use a heaped cup of cheddar cheese but you can use any cheese you like. Be sure the cheese is vegetarian if required.
- 2 cups small broccoli florets
- 1 red pepper, finely chopped
- 1 carrot, peeled, sliced lengthwise in half and cut in small half moons
Instructions
- Preheat the oven to 400°F (200°C or 190°C for fan ovens).
- First, make the crust. Melt the butter over medium heat.
- Sauté the onion for two or three minutes until it begins to become translucent.
- Grate in the garlic, and add salt and pepper to taste.
- Sauté everything for another minute or two.
- Remove from the heat and set aside to cool a bit.
- Crack one of the eggs into a small bowl or ramekin and beat it with a fork until light and fluffy. Set aside.
- Put the French bread cubes in a large bowl.
- Add the onion mixture, stock and the lightly beaten egg to the bread cubes.
- Stir to coat thoroughly with a wooden spoon and then continue to work the mixture together with clean hands so that all the bread cubes are moistened.
- Press the bread mixture into the pie dish, working it up the sides.
- Bake the crust for 10 to 15 minutes until the crust just begins to turn golden brown.
- Remove the crust from the oven and set aside on a heat proof surface.
- Lower the oven temperature to 375°F (190°C or 180°C for fan ovens).
- Meanwhile, steam the broccoli, red pepper and carrot (or whatever fresh vegetables you wish to use) over lightly boiling water for 2 to 3 minutes. (If you are using leftover vegetables, you can skip this step.)
- Drain the vegetables in a sieve and run some cool water over them to refresh them a bit. Drain again and set aside.
- Beat the remaining four eggs with the milk in a medium mixing bowl.
- Stir in the basil and three-quarters of the grated cheese.
- Add the salt and pepper.
- Arrange the vegetables evenly over the crust.
- Carefully pour the filling over top of the vegetables, taking care not to over-fill the dish. (Depending on the size and depth of your pie dish, you may end up with a bit of extra filling.)
- Sprinkle the top of the Crunchy French Bread Egg Pie with the remaining cheese.
- Bake for 35 to 40 minutes, or until the pie is set and the top is beginning to turn golden brown.
- Remove from the oven and allow to rest for about 10 minutes before slicing.
More Delicious Egg Recipes
Chocolate Chip and Pecan Meringues
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