Quiche Lorraine Bread

Quiche Lorraine is the classic: eggs, bacon, and Gruyère. Here’s a quick bread that replicates the taste and is best for breakfast or on the coffee table with cocktails.

4 ounces thick-cut bacon, thinly sliced

4 medium scallions, diced

4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled, plus additional butter for greasing the pan

13⁄4 cups plus 2 tablespoons all-purpose fl our, plus additional for dusting the pan

1 tablespoon sugar

2 teaspoons baking soda

1⁄2 teaspoon salt

2 large eggs, lightly beaten in a small bowl

1⁄2 cup regular or low-fat buttermilk (do not use fat-free)

4 ounces Gruyere, shredded

• Heat a large skillet over medium heat. Add the bacon and cook until crisp, stirring often, about 4 minutes.
• Add the scallions; cook until wilted, stirring constantly, about 1 minute. Pour the contents of the pan into a large bowl; set aside to cool for 15 minutes.
• Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter and fl our a 9 × 5 × 3-inch loaf pan; set aside.
• Whisk the fl our, sugar, baking soda, and salt in a medium bowl; set aside as well.
• Stir the melted butter into the bacon and scallions, then stir in the eggs, buttermilk, and cheese until uniform. Add the fl our mixture and stir until a creamy, rich batter forms. Scrape and spread into the prepared pan.
• Bake until puffed and fairly fi rm to the touch, until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Cool on a wire rack for at least 15 minutes before unmolding and slicing.
• To store: Cool to room temperature on the rack, then seal in a plastic bag and keep at room temperature for up to 3 days.

Makes 1 loaf