2 sourdough rolls or small baguettes
1/3 cup half and half
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
Salt and pepper, to taste
2-4 thin pats butter
1. Heat oven to 350*F. Cut off tops of bread and partially unstuff dough from middle.
2. Beat together eggs and half and half. Stir in remaining ingredients and season with salt and pepper. Pour mixture evenly into each roll. If space remains at top of hollow, chop removed bread bits and place on top. Place pats of butter on top.
3. Bake 20 to 30 minutes or until golden brown, puffed, and set in center. Cool 5 minutes before serving.
This recipe is from Spoon Fork Bacon and variations on the theme have been all over the blogosphere recently. I screwed up when making it and ended up using loaves of bread that were much too large. Then I had to double everything and it didn’t work very well. I think the key is using smaller rolls – round ones or small baguettes. You could also use one long baguette and just make one.
The end result was tasty, just not as tasty as it could be! I’m sure there are endless varieties, since this is basically just quiche in a bread bowl. Yum!