Cheese and Bacon Quiche in a Cob
Prep:  15 minutes
Cook:  1 hour
Serves:  6
Average: 4.6 (69 votes)
Difficulty:
Cuisine:
Saved:
Australian
505
Recipe by: Australian Eggs
This cheese and bacon quiche will take your stuffed cob recipe to the next level! Delight your family with this quiche in a cob for dinner, or bring it to your next party or BBQ.
Credit: Whisk Media Group
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Cheese and Bacon Quiche in a Cob
Ingredients:
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Hey quiche lover, you might enjoy this recipe which includes four different ingredient ideas.

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Method:
  1. Preheat oven to 190°C/170°C (fan-forced) and line a baking tray with baking paper
  2. Lay two sheets of foil to form a cross and place cob in the centre. Crunch up sides to enclose base of cob. Place onto baking tray
  3. Using a serrated knife, cut a 15 cm circle off the top of the cob loaf. Pull away the soft crumb from the centre, leaving a 5mm thick shell
  4. Heat the oil in a non-stick frying pan over high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is cooked and bacon browned. Cool slightly
  5. Whisk eggs together and stir in cream, flour, parsley and 1 cup of cheese. Season with salt and pepper. Add the cooled bacon and onion mix and combine. Pour into prepared cob and sprinkle with remaining cheese
  6. Bake 50-55 minutes until the tip of a small knife inserted into the centre comes out clean. (Cover cob loosely with foil if browning too much). Remove and stand 10 minutes before cutting into wedges. Serve warm with green salad
Tips & Hints:
  • The removed soft bread crumb can be dried out in the oven and processed to make dried breadcrumbs. Alternatively, freeze fresh crumb and use in stuffing, meatloaf or meatballs.
Nutrition Information
Per adult serving (243g)

Calories

559.0

Energy

2340.0kJ

Protein

30.0g

Fat, Total

26.8g

Saturated

12.6g

Carbs, Total

47.6g

Sugars

4.3g

Dietary Fibre

3.5g

Sodium

120.0mg
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Feedback and Reviews

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Cob loaves
Barb Baak
3 years 1 month ago
All fantastic, and I love making them.
Genius!
Janine
4 years 1 month ago
I love Cob recipes. This is fantastic.