Step 1: Grease the baking dish with canola oil and coat with panko. Set aside and preheat the oven at 375F.
Step 2: In a heavy bottomed, pan over medium heat sauté’ 3 tbsp of canola oil with the onions. When the onions are translucent, add the peppers, mushrooms and mixed vegetables. Season with ¼ teaspoon of salt and cook until the vegetables are al dente (5 to 8 minutes).
Step 3: Blend eggs, milk, pecorino and ½ tsp of salt in a blender or food processor.
Step 4: Assemble the crustless quiche. Place ½ of the vegetables in the baking sheet, cover with the cheddar cheese, then layer the remaining vegetables and pour the egg mixture on top.
Step 5: Place the baking sheet in the middle rack of the oven and cook for 40 minutes or when the eggs are completely thickened at the centre. Let cool and cut in pieces. The crustless quiche can be stores in an air tight contained in the fridge or in the refrigerator. Serve warm or at room temperature.