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Extra fluffy quiche Lorraine baked in individual ciabatta rolls. Perfect for breakfast on-the-go, a light lunch, or a hearty snack.
Why We Love these Quiche Egg Boats
- They are easy to make – just slice, mix, fill, and bake.
- You can’t go wrong with portable, hand-held quiches for anywhere and anytime.
- Make them ahead of time and warm them in the microwave.
- Add anything you’d like to the egg base, like bell peppers, mushrooms, sausage.
Ingredients
Rolls – I use ciabatta rolls because they have a thick crust and a light and airy inside.
Gruyere cheese – I love the nutty flavor of gruyere. Gruyere is a type of Swiss cheese that has a creamy texture when it melts. If you cannot find gruyere, you can substitute with Jarlsburg, Emmental, or Swiss cheese.
Half-n-half – If you don’t have half-n-half, you can substitute by using whole milk.
Let’s Make Quiche Egg Boats
- Preheat the oven to 375°.
- Mix the eggs, half-n-half, nutmeg, and salt and pepper. Set the mixture aside while you prepare the bread boats.
- Depending upon the shape of the rolls, carefully cut a circle or square around the top and remove the crust. Pull out excess bread to make a well. Do not cut through the bottom of the rolls or the egg mixture will leak out.
- Add 1-2 tablespoons of cheese to the bottom of each roll.
- Add 1-2 tablespoons of diced ham on top of the cheese.
- Slowly and carefully pour the egg mixture into each bread bowl.
- Top with extra cheese and ham and back for 20-25 minutes.
Frequently Asked Questions
Yes! I recommend storing them in the refrigerator for up to 3 days. Wrap each one individually in plastic wrap. To warm, unwrap 1 boat, place it on a microwave-safe plate, and microwave for 30 seconds. If needed, add 30 more seconds to heat thoroughly.
No, that’s part of what we love about this recipe. They are fully portable. Eat them like a sandwich, with your hands.
I recommend using a roll or bread that has a thick crust. Sourdough or a French baguette are also good choices.
Krazy Kitchen Mom Tips
- Be very careful not to cut through the bottoms of the rolls or bread. You want to make sure it’s sturdy enough to hold the ingredients.
- I recommend pouring the egg mixture from a liquid measuring cup so that the mixture doesn’t spill.
- Do not overfill the bread bowls or the bottoms will leak before they are fully baked.
- Get creative and add more than just ham and cheese. Try bell peppers, mushrooms, onions, and different types of cheeses.
- Serve these with Mixed Berry Muffins and a side salad for a lovely afternoon brunch.
Other Fan-Favorite Recipes
- BLT Salad with Tangy Mayo Dressing
- Baked Turkey Empanadas
- Baked Maryland-style Crab Cake
- Slow Cooker Cashew Chicken
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Quiche Egg Boats
Ingredients
- 6 eggs
- 3/4 cup half n half
- 4 ounces diced cooked ham
- 1 cup gruyere or swiss cheese
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 rolls
Instructions
- Preheat oven to 375°.
- Mix the eggs, half-n-half, nutmeg, and salt and pepper. Set the mixture aside while you prepare the bread boats.
- Depending upon the shape of the rolls, carefully cut a circle or square around the top and remove the crust.
- Pull out excess bread to make a well. Do not cut through the bottom of the rolls or the egg mixture will leak out.
- Add 1-2 tablespoons of cheese to the bottom of each roll.
- Add 1-2 tablespoons of diced ham on top of the cheese.
- Slow and carefully pour the egg mixture into each bread bowl.
- Top with extra cheese and ham and bake for 20-25 minutes.
Notes
- Be very careful not to cut through the bottoms of the rolls or bread. You want to make sure it’s sturdy enough to hold the ingredients.
- I recommend pouring the egg mixture from a liquid measuring cup so that the mixture doesn’t spill.
- Do not overfill the bread bowls or the bottoms will leak before they are fully baked.
- Get creative and add more than just ham and cheese. Try bell peppers, mushrooms, onions, and different types of cheeses.
- Serve these with Mixed Berry Muffins and a side salad for a lovely afternoon brunch.
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