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Two egg boats on a white plate sitting on a blue and white striped cloth

Quiche Egg Boats

Extra fluffy quiche Lorraine baked in individual ciabatta rolls. Perfect for breakfast on-the-go, a light lunch, or a hearty snack.
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Course: Breakfast and Brunch, Breakfast/Brunch/Lunch
Cuisine: Amercian, French
Keyword: breakfast on the go, brunch, low carb breakfast ideas
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Laura Franco


  • 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


  • 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.


  • 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.