High-Fiber Bread Quiche

Skip the pastry crust entirely. This lighter quiche lines the pie pan with slices of stale multigrain bread instead, giving you built-in fiber and a rustic, toasty base that holds up under the custard.

The filling blends eggs with evaporated skim milk for a custard that bakes up firm and creamy without the heaviness of regular cream. A layer of low-fat cottage cheese and minced onions goes down first, adding tang and texture beneath the smooth egg mixture.

Blending everything in a blender until smooth is key. It breaks down the evaporated milk and eggs into a silky pour that sets evenly in the oven. Bacon bits sprinkled on top before baking crisp up and give each wedge a salty, smoky finish.

Chef Tips

• Use genuinely stale bread, not fresh. Stale slices absorb less custard and hold their shape instead of turning soggy.
• Let the quiche rest 5 minutes after pulling it from the oven. The custard firms up as it cools and slices much cleaner.
• Press the bread slices into the pan so they overlap slightly to prevent gaps where custard can leak through.

Variations

• Fold in chopped spinach or broccoli florets for added vegetables and fiber.
• Swap cottage cheese for ricotta for a smoother, richer filling.
• Add diced ham instead of bacon bits for a more substantial protein layer.