Ingredients
-
1 Belgian loaf
-
3 tablespoons of Dijon mustard
-
150 g of cooked sliced ham from Charcuterie Fortin (bone-in ham sliced)
-
2 teaspoons of Nutrinor salted butter
-
1 large red or green bell pepper, diced
-
150 g of diced bacon from Charcuterie Fortin
-
150 g of sliced sausages (flavor of your choice)
-
142 g of baby spinach leaves
-
1/2 container of sliced mushrooms (100 g)
-
2/3 cup of Nutrinor 35% cream
-
6 eggs
-
125 g of strong grated cheddar from Fromagerie Perron
-
1/2 teaspoon of salt
-
1/2 teaspoon of pepper
-
1 tablespoon of finely chopped fresh chives
Preparation
-
On a work surface, cut off the top of the bread. Remove the crumb from the bread to form a cavity, making sure to leave about 2.5 cm (1 inch) of crumb and crust all around.
-
Brush the inside of the bread with Dijon mustard and then line the bottom with slices of ham to avoid leaving any bread exposed.
Set aside.
-
Melt the butter in a medium skillet and brown the bacon and sausages. Then add the bell peppers, mushrooms, and spinach and continue cooking for 2 minutes.
Set aside.
-
Beat the eggs with the cream, salt, pepper, and chives.
-
Add the vegetables, sausages, bacon, bell peppers, mushrooms, and spinach to the egg mixture. Mix well and pour the mixture into the cavity of the bread.
-
Sprinkle with grated cheese and cover the bread with non-stick aluminum foil.
-
Bake at 350°F for about 40–45 minutes or until the egg mixture is fully cooked and the cheese is golden.
-
Let rest for 10 minutes before slicing with a bread knife.
Chef's secret
*This recipe can be made the day before, but the egg mixture and cheese should be added just before baking.
Bon appétit!