Let’s Put the Crust on Top

My family enjoys a good old-fashioned bagel brunch, with each of us bringing one part to the party.

My duty is eggs and I dutifully make a mean, creamy scrambled eggs dish, famous on the New York Times recipe site.

But I wanted another challenge so I thought about a quiche, but without the fuss. Wow, this could be served on any serious restaurant menu!

I gambled by using a trusted Italian topping for the upside-down crust: it ended up being the bomb—it forms an umami crust as it bakes.

This recipe is made easy:

• Most ingredients are dump and mix
• Includes leftovers in the mix
• Sprinkle the crust on top [no rolling pin!]

Sauté the Panko-Parmesan Then Top the Quiche Just Before Baking

With Crust on Top It Doesn’t Get Soggy

SERVES 6-8 [Easily Halved-But Cook Time Will be Shorter]

INGREDIENTS: Consider most any add-ins. Veggies, and proteins should be pre-cooked

• eggs – 12
• milk – 1-1/2 cups
• salt – 1 tsp
• pepper – 1/2tsp
• garlic and onion powder – 1 tsp each
• cheese – 1 1/2 cups, any cheese you have, minced [cheddar, parmesan, feta, edam]
• cooked veggie – 1 1/2 cups, [zucchini, mushrooms], diced
• greens – 2 cups, frozen [thawed] spinach – squeezed dry
• protein – 1 1/2 cups, [ham, or cooked sausage], diced
• herbs – 1/4 cup, packed [parsley, basil, chives, etc.], minced
• BREADCRUMB TOPPING:
  • olive oil – 1/3 cup
  • panko – 1 1/3 cups
  • parmesan – 1/3 cup

Included: Honey Baked Ham, Provolone, Spinach, and Some Planned-Over Pesto

INSTRUCTIONS: Plan on a 13 x 9 baking dish or equivalent in square inches

1. Preheat the oven to 375º
2. In a bowl combine the breadcrumb mixture and sauté until it takes on some color; 5-8 minutes
3. Place the eggs, milk, salt, pepper, garlic and onion powders in a blender and pulse a few times to get the eggs frothy
4. Combine the remaining ingredients [NOT the breadcrumbs] with the egg mixture
5. Oil a baking dish and pour in the quiche mixture then top with the panko-parmesan mixture
6. Bake for 40-45 minutes until the edges have browned a bit. Instant read temperature reads about 180º in the center
7. NOTE: If the topping starts to get too dark, cover loosely with foil
8. Allow to cool about 5 minutes, slice into squares and serve warm, or at room temperature

—©2025, B. Hettig