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Panko Crusted Vegetable Quiche 

Image for Panko Crusted Vegetable Quiche 
plate

Yield

6

prep

Prep Time

20 minutes

cook

Cook Time

40 minutes

clock

Total Time

1 hour

kikkoman products used:

ingredients

For Panko Crust 
1½ cups Kikkoman® Panko Bread Crumbs 
½ cup all-purpose flour 
4 tablespoons salted butter, melted 
1 large egg, beaten  

For Filling 
2 tablespoons olive oil 
4 ounces sliced cremini mushrooms 
1 cup sliced leeks, green parts only 
2 cups baby spinach 
8 large eggs 
1 teaspoon Italian seasoning 
1 teaspoon salt 
1 cup cheddar cheese, shredded 

directions

  1. Preheat oven to 350ºF and lightly grease a 10-inch pie pan with butter or oil. Combine panko, flour, melted butter and egg in a mixing bowl. Stir until well moistened. 
  2. Press panko mixture into prepared pan. Bake for 10 minutes. Remove from oven to cool while preparing filling.  
  3. Heat oil in a large skillet over medium heat and add mushrooms and leeks. Sauté for 5 minutes. Add spinach and continue to cook for 2 minutes, stirring regularly. Set aside to cool for 5 minutes.  
  4. Whisk eggs, Italian seasoning, and salt in a large mixing bowl. Stir in vegetables and cheddar cheese.  
  5. Pour into crust and bake for 25-30 minutes. Cool for 5 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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