Sourdough Crust
1 loaf of sourdough from your local bakery

500ml thickened cream
3 whole extra large eggs
2 extra large egg yolk
10g salt
3g fresh cracked black pepper
40g Gruyere cheese, grated
20g chives, finely chopped

Sourdough Crust

  1. Cut the bread top off (keep the base about 5 cm high).
  2. Slowly pick the inside bread out, avoid breaking the shell.
  3. Pre-bake the shell at 165°C for 10 mins.
  4. Set aside.


  1. Preheat oven to 155°C using the Electrolux Steam function.
  2. Place whole eggs, egg yolks, cream, salt and pepper in a large bowl. Whisk until combined.
  3. Pass the mix through a fine strainer.
  4. Caramelise the diced bacon in a frying pan and then cool slightly.
  5. Add the cold caramelised bacon, grated Gruyere cheese and chives to the quiche mix.
  6. Season with salt and pepper. Mix well and pour into the sourdough bread shell.
  7. Bake the quiche for 40 mins or until set.