Bread Bowl Quiche

I'm such a sucker for bread. Prescribing to an Atkin's-type diet would be pure and complete torture for me. Luckily I can curb my carb-loading ways and (for the most part) eat them only in moderation, otherwise I could easily be 20, 30, maybe 50 pounds heavier than I am now.

It occurred to me recently that in making quiche I could swap the pastry for a hollowed-out loaf of bread, the trick being to wrap the outside of the bread with tinfoil to prevent it from drying out while the filling bakes. In this trial I used a fairly dense loaf of German rye bread, which had its pros and cons. The con was that the density of the bread made it a little tough to cut through on my dinner pate. However, the fortunate pro was that leftovers Paul and I have been enjoying for lunch over the past few days haven't had soggy crusts in the least, despite being refrigerated and microwaved. I plan to test this recipe with a few other types of bread, but given my fondness for all things leavened, I'm sure I'll like them all.

FYI - the filling I used was the Bean and Asparagus filling from Veganomicon, as well as a tofu and olive one I whirled together in the food processor. If you want to try this at home, just use your favourite quiche filling.