Life of Wry

(Note: First, let me say, I’m still trying to catch up from being gone a week, so planning to back fill. But don’t want to get further behind, so will pick up now w/ a post today. k?) (She unnecessarily explained to nobody.)

So here is the “new one” of which I speak…

A stovetop quiche with breadcrumbs for a crust. Really.

Thing of beauty, right? We maybe didn’t need to de-pan it to cut wedges for our dinner.. but did — it was a two-person job! It’s only not-round above because some of the tomato/chard topping toppled off when we slid the “quiche” out of the pan, otherwise, it’s a pretty great looking thing.

I gave it a 4 (out of four), Jim a 3.

This is from today’s Washington Post “Eat Voraciously” column, which I love….and here’s their result:

Well. I’ll bet their’s didn’t taste as good!

And just because I know you’re dying to make it:

Photos by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Skillet Quiche With Breadcrumb Crust

Find substitution suggestions and other tips below the recipe.

For easy printing and scaling, view this recipe in our Recipe Finder.

Servings: 2
Active time: 10 mins
Total time: 20 mins

Ingredients

• 1 1/4 cups panko breadcrumbs
• 1/2 to 1 teaspoon herbes de Provence
• 1 tablespoon olive oil
• 4 large eggs
• 1/4 cup water
• 1/4 teaspoon fine salt
• 1/2 medium tomato, coarsely chopped (1/4 to 1/2 cup)
• 1 ounce spinach leaves, finely chopped (1/4 to 1/3 packed cup)

Steps

1. In a small bowl, mix together the panko and herbes de Provence (to taste).

2. In a medium well-seasoned cast iron or nonstick skillet over medium heat, heat the oil until shimmering; swirl to coat the bottom and halfway up the sides. Pour the crumb mixture into the skillet and, using a flexible spatula, toss the crumbs to coat with the oil, then press to form a crust. Toast until fragrant, about 1 minute. Monitor the heat and adjust as needed; if the heat is too high, the crust will burn before the eggs set after being poured in, and if it’s too low the crust will not become golden brown.

3. In a medium bowl, whisk together the eggs, water and salt until combined. Gently pour the eggs evenly over the crumb crust, then sprinkle the tomato and spinach evenly over the eggs. Reduce the heat to medium-low, cover and cook until the eggs are just set but still look moist, about 10 minutes.

4. Uncover and remove from the heat. Using a flexible spatula, gently loosen the edges of the crust, then slide the quiche onto a cutting board. Cut in half or in wedges and serve.

VARIATION: You can make your own breadcrumbs for the crust. Tear 2 ounces of day-old French or other crusty bread (about 1/4 of a regular-size baguette) into chunks and place them in a food processor along with the herbes de Provence (to taste). Pulse to form small crumbs; you should get about 1 1/4 cups.

Adapted from “Jeffrey Saad’s Global Kitchen” (Ballantine Books, 2012). Tested by Bonnie S. Benwick.

Nutrition information per serving: Calories: 335; Total Fat: 16 g; Saturated Fat: 2 g; Cholesterol: 372 mg; Sodium: 512 mg; Carbohydrates: 27 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 17 g.

Substitution suggestions + other tips and ideas:

• Instead of tomato >> try diced zucchini, steamed peas or more spinach.
• In place of spinach >> use more tomato, baby kale, or a handful of fresh tender herbs such as basil, parsley or tarragon.
• You could also add shredded or crumbled cheese to the quiche.
• For a creamier quiche >> use half-and-half or milk instead of the water.

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You’re welcome.