Quiche is traditionally baked in a pie crust, but let’s mix things up this time! Create a buttery crust with Kikkoman® Panko Bread Crumbs and fill your quiche with seasonal ingredients for an easy, nutritious meal. The melted cheese and salty bacon combine perfectly with the healthy vegetables. Quiche tastes great hot or cool, so pack up a slice or two for a workday lunch or eat it hot from the oven with a simple side salad. The perfect weeknight dinner!
2 cups Kikkoman® Gluten-Free Panko Bread Crumbs, optional swap for traditional Panko 1 cup almond flour 1 large egg + 8 large eggs, lightly beaten, divided ½ cup melted unsalted butter + extra for greasing, divided ½ teaspoon + ½ teaspoon sea salt, divided 1 tablespoon olive oil ½ cup sweet white onion, diced 2 cups butternut squash, cubed 1 cup shredded kale ⅓ cup whole milk 1 teaspoon dried thyme 1 cup shredded gruyere cheese 2 strips bacon, cooked and chopped
Preheat oven to 350ºF and lightly grease a 9-inch round pie pan with butter. Combine Panko, almond flour, 1 egg, ½ cup melted butter, and sea salt in a medium mixing bowl and stir well to moisten. Pour into pan and press firmly to take the shape of pan bottom and sides. Bake 10 minutes. Cool crust for 10 minutes.
While the crust cools, heat olive oil in a medium pan over medium heat. Add onion and butternut squash. Cook for 10 minutes, stirring occasionally. Add kale to pan and stir. Cover and continue to cook 1 minute longer to wilt kale. Remove from heat and uncover. Cool mixture for 5 minutes.
Whisk remaining eggs, milk, thyme and remaining sea salt together in a large mixing bowl. Stir in cooked vegetable mixture, gruyere and bacon. Pour mixture into crust. Bake for 45-55 minutes, until center of quiche is set. Cool at room temperature for 10 minutes before slicing.