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Will this Float your Boat?

Lord Honey, don't try to float this boat--just eat it all up. I've Country-Blinged a traditional quiche, by replacing the pastry crust with a nice hearty loaf of French bread in my savory "Bread Boat Quiche"

Bread Boat Quiche

Jason Smith, FNS

Serves 6-8


1-large loaf of whole French bread


¼ -cup heavy cream or half&half

3-cups spinach

1-medium onion, diced

1-cup diced fresh mushrooms

3-TBSP butter

1 ½ -cups diced smoked sausage links

¾ -cup parmesan cheese, grated

2-tsp country bling dust

¼-tsp crushed red pepper


· Preheat oven to 350, line a baking sheet with foil.

· Cut the top off bread, making sure to just barely cutting it off.

· Using your fingers dig out the center of the bread leaving walls of bread about ½ inch thick.

· Save the top and inside of bread for bread crumbs for another recipe.

· In a skillet place the butter and bring to heat on medium, add the onion and mushrooms, cook until tender, add the spinach and cook for 3 mins, take off heat and let cool for 5 mins.

· Spoon onion mix into bottom of bread boat.

· Sprinkle the cubed sausage over onion mix.

· Place the eggs, country bling dust, red pepper flakes and cream in a mixing bowl and whisk together.

· Pour egg mix over sausage, sprinkle the parmesan cheese over top.

· Bake for 35-40 mins or until set, you want it to jiggle a very small amount.

Tip: You can use regular breakfast sausage, ham or cooked chicken.


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