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Panko Crusted Winter Quiche

plate

Yield

Serves 6-8

prep

Prep Time

15 minutes

cook

Cook Time

56 minutes

clock

Total Time

1 hour, 11 minutes

kikkoman products used:

ingredients

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

directions

  1. 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.
  2. 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.
  3. 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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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