Simple, Most Versatile Quiche Recipe

Simple, Most Versatile Quiche Recipe

…and the only one you’ll ever need. This recipe can be thrown together in minutes and about an hour later - viola! Breakfast, brunch, lunch, or even dinner is served. Guests will be dying to know your secret ingredient - Penny Panko! Whether you choose to let them in on your secret or not, this recipe is sure to keep them coming back for more!

Ingredients:

• 1 premade pie crust (or make your own if you’re feeling fancy)
• 1/2 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 packed cups fresh spinach (or sub in 2 cups of any chopped veggies you have on hand such as peppers, onions, mushrooms, etc)
• 4 large eggs
• 1 cup whole milk (sub in some half and half for a richer texture)
• 1/2 cup sun-dried tomatoes, drained and chopped (optional)
• 1 cup cheddar cheese (or sub for goat cheese, mozzarella, or whatever cheese you have on hand!)
• ½ cup Penny Panko (divided)
• 1/4 teaspoon each salt and pepper

Instructions:

1. Preheat oven to 350. Prepare pie shell (prebake per package directions).
2. Heat olive oil in a skillet over medium heat. Add vegetables and saute until spinach is wilted or whatever veggies you’re using are soft. Set aside.
3. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, cheese, spinach/veggies, salt, pepper, and ¼ cup of the Penny Panko.
4. Pour into the warm pie shell.
5. Top with remaining ¼ cup Penny Panko.Whisk the eggs and milk together until combined. 
6. Bake for 45-60 minutes, until the center is just set. You can use a pie crust shield to prevent the edges from over browning.
7. Allow to cool for 15 minutes before slicing and serving. Can be served warm or at room temperature. Refrigerate leftovers…if there are any!