Skillet Quiche With Breadcrumb Crust Recipe

 Posted on July 6, 2024  |  2 minutes  |  407 words  |  Patria Henriques
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This skillet quiche with a breadcrumb crust might remind you more of a frittata. Feel free to customize the quiche to your preference: Add or substitute fillings, such as cheese, olives, scallions and/or mint. Serve with a green salad.

You can also make your own breadcrumbs using day-old French bread (see VARIATION).

Refrigerate the quiche for up to 2 days.

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Ingredients

measuring cup

Servings: 2

Directions

Time Icon Active: 10 mins| Total: 20 mins

  • Step 1

    In a small bowl, mix together the panko and herbes de Provence (to taste).

  • Step 2

    In a medium well-seasoned cast iron or nonstick skillet over medium heat, heat the oil until shimmering; swirl to coat the bottom and halfway up the sides. Pour the crumb mixture into the skillet and, using a flexible spatula, toss the crumbs to coat with the oil, then press it to form a crust. Toast until fragrant, about 1 minute. Monitor the heat and adjust as needed; if the heat is too high, the crust will burn before the eggs set after being poured in, and if it's too low the crust will not become golden brown.

  • Step 3

    In a medium bowl, whisk together the eggs, water and salt until combined. Gently pour the eggs evenly over the crumb crust, then sprinkle the tomato and spinach evenly over the egg. Reduce the heat to medium-low, cover and cook until the eggs are just set but still look moist, about 10 minutes.

  • Step 4

    Uncover and remove from the heat. Using a flexible spatula, gently loosen the edges of the crust, then slide the quiche onto a cutting board. Cut in half or wedges and serve.

  • Step 5

    VARIATION: You can make your own breadcrumbs for the crust. Tear 2 ounces day-old French or other crusty bread (about 1/4 of a regular-size baguette) into chunks and place it in a food processor along with the herbes de Provence (to taste). Pulse to form small crumbs; you should get about 1 1/4 cups.

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    Nutritional Facts

    Per serving

    • Calories

      335

    • Fat

      16 g

    • Saturated Fat

      2 g

    • Carbohydrates

      27 g

    • Sodium

      512 mg

    • Cholesterol

      372 mg

    • Protein

      17 g

    • Fiber

      2 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Jeffrey Saad's Global Kitchen" (Ballantine Books, 2012).

    Tested by Bonnie S. Benwick.

    Published June 26, 2012

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