Quiche Lorraine in a bread bowl

Ingredients:

• 1 sourdough loaf, 22 cm in diameter (approximately 600 g)
• 3 tbsp. l. olive oil
• 340 g thin slices of raclette cheese or other soft Swiss cheese
• 110 g thick slices of smoked bacon, cut into 1 cm pieces.
• 1 tbsp fresh thyme leaves
• 1 large shallot, chopped
• 60 g Gruyere, finely grated
• 1 and 3/4 cups light cream
• 1 teaspoon coarse salt
• 1/8 tsp cayenne pepper
• A pinch of freshly ground nutmeg
• 4 large eggs, room temperature

Preparation:

1. Position the oven rack on the middle shelf and preheat to 175°C.
2. Using a small knife, cut a circle in the top of the bread, approximately 2 cm from the edges to the center. Remove the top and scoop out the crumb, leaving a 1 cm thick wall and bottom. Set the top and crumb aside for another use. Brush the outside of the loaf crust (walls and bottom) with 2 tablespoons olive oil. Completely cover the inside bottom and sides of the bread bowl with raclette slices. Cover the outside of the crust with foil to prevent burning, leaving the opening and cheese exposed. Place the broth on a rimmed baking sheet. Bake until the cheese is completely melted but not browned, 15 to 20 minutes.
3. Meanwhile, in a medium skillet over medium heat, cook the bacon in the remaining 1 tablespoon olive oil until the fat has rendered and the bacon is crispy, 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Add the thyme and shallots to the skillet and cook until the onions are soft, 6-8 minutes. Transfer to the plate with the bacon.
4. Once the cheese has melted, remove the bread bowl from the oven and use a small spoon to scrape the melted cheese from the bottom of the bowl and spread it down the sides, gently pressing it into the crust to create a waterproof coating around the entire inside surface of the bread bowl.
5. Sprinkle the Gruyère cheese over the bottom of the bowl and top with the bacon and shallots. In a blender on low speed, beat the heavy cream, salt, cayenne pepper, nutmeg, and eggs until smooth and creamy. Strain through a fine-mesh sieve (to remove foam), then pour into the bread bowl, filling it just below the rim.
6. Reduce the oven temperature to 160°C (325°F). Bake until the edges of the quiche are set but the center is still slightly jiggly, 55-75 minutes (the filling will continue to set after baking). Transfer the quiche to a wire rack and let it cool in a warm place (preferably on the stovetop) to prevent cracking, at least 3 hours before slicing.