The whole loaf
A creative crust for a quiche filling
There’s something dated, hokey ― and fun ― about filling a hollowed-out loaf with food. My mother used a specially ordered round loaf to hold tiny sandwiches for her tea parties in the ’40s. My, how the oohs and aahs of the peplum-waisted ladies in hats with perky veils filled me with pride when she presented this work of art, which I had helped make.
I still get a kick out of serving food in a loaf, but my approach has grown less fussy. One main dish that’s quickly assembled and certainly not fussy uses a hollowed-out loaf as the crust for chili quiche. The creamy filling can be reasonably lean if you drain nonfat yogurt for the cheese. Otherwise neufchâtel cheese works fine.
