Cheese and Bacon Bread Boats

 This tastes just like a quiche - only better because it's CRUSTIER! (And much faster to make!). This freezes really well (once cooked). Wrap it in foil and you can pop it straight into the oven to reheat from frozen. 

Ingredients:

• ▢2 oz / 60g bacon , diced
• ▢2 large or 3 small eggs
• ▢2 tbsp cream or milk
• ▢Salt and pepper (pinch of each)
• ▢2 baguettes , about 20 / 8" long and 6cm / 2.5" in diameter
• ▢1 tbsp melted butter , for brushing or oil spray (optional)
• ▢2 tbsp finely chopped/sliced shallots/scallions or jalapeños (or 1 tbsp fresh herb of choice) (optional)
• ▢1/4 cup cheddar or tasty cheese , grated (or any other flavoured cheese that melts)

Instructions:

• Preheat oven to 180C/350F.
• Heat a non stick pan over high heat. Cook the bacon until lightly browned, then drain on a paper towel and set aside.
• Whisk together the eggs, cream and salt and pepper in a jug.
• Cut a "V" shape out of each baguette. Pull some bread out, leaving about 1/2" / 1.25cm thick base.
• Brush crust of the bread with melted butter. (Optional - this makes the bread extra golden and buttery)
• Place the bread on a baking tray.
• Carefully pour half the egg mixture into the crevice of each baguette. Leave it for a couple of minutes to soak into the bread a bit.
• Divide the bacon and shallots between each baguette. Then sprinkle over half the cheese (reserve the other half to put on top).
• Carefully pour the remaining egg mixture into each baguette. Pour slowly, giving the egg time to sink into the filling. Top with remaining cheese.
• Bake at 350F/180C for 20 to 25 minutes, or until light golden brown on top and the egg does not "jiggle" when you shake the baguette.
• Serve whole or sliced.