Ingredients
4 T. gluten-free panko bread crumbs
1 t. olive oil
1 cup sliced green onions (whites and crispy greens)
1 T. unsalted butter
8-ounces extra sharp cheddar cheese, shredded (2 cups)
4-ounces Parmesan or Asiago cheese, shredded
4 large eggs
1/2 cup heavy cream
1 1/4 cup half & half
1/4 t. salt
1/4 t. freshly ground black pepper
1/2 t. nutmeg (optional)
Optional Additions (1 lb. bacon, cooked to brown, drained and chopped or 1 cup cooked and shredded chicken)
Preparation
Preheat oven to 425°F.
Butter the bottom and sides of a quiche (or pie) dish then sprinkle with panko crumbs, turning and shaking over a sink to distribute crumbs evenly.
Heat a saute pan over medium heat. Add 1 t. olive oil. Add green onions and toss to coat. Cook, stirring, for 4 minutes.
While onions book, sprinkle both cheeses on top of crust in quiche dish.
Whisk together eggs, cream, half and half, salt, pepper and nutmeg (if desired) until well blended. Pour mixture evenly over cheese and sprinkle green onions on top.
Bake 20-25 minutes or until top is golden and custard is set in the center. Cool for 10-15 minutes before cutting and serving warm with a side of green salad.
