Puttin’ 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. What if I make a crust for the top? Yesss! This could be served on any serious 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. It worked on the first attempt.

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 Topping 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 cup
• salt – 1 tsp
• pepper – 1/2 tsp
• 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, broccoli stems], diced
• greens – 2 cups, frozen [thawed] spinach – squeezed dry [to 1 cup]
• protein – 1 1/2 cups ham [or cooked sausage or leftover meat], 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: I use a 2 quart baking dish or plan on an equivalent of 95 square inches. If you use a 13 x 9 adjust the cook time. You could also use a spring form baking pan for a round quiche presentation

1. Preheat the oven to 375º
2. TOPPING: In a bowl combine just the breadcrumbs and olive oil then sauté until it takes on some color; 5-8 minutes; cool and stir in the cheese, then reserve for Step 6
3. In a blender place eggs, milk, salt, pepper, garlic, and onion powders in a blender and pulse a several times to get the eggs frothy
4. Fold in the remaining ingredients [NOT the breadcrumbs] with the egg mixture
5. Oil a baking dish and pour in the quiche mixture, bake for 15 minutes
6. Remove the quiche and spoon on the breadcrumbs and smooth out
7. Bake for an additional 25-30 minutes until the edges have browned a bit. [Instant read temperature reads about 180º in the center]
8. Allow to cool for 5 minutes, slice into squares and serve warm, or at room temperature

—©2025, B. Hettig