Southwestern Crustless Quiche Recipe With Black Beans {Vegetarian}
This flavorful black bean and pepper Jack cheese quiche is a wholesome and delicious dish that's perfect for any meal of the day. With a fluffy and satisfying egg base, combined with the hearty black beans, juicy tomatoes, and gooey cheese, each bite is a burst of savory goodness. Topped with fresh cilantro for a pop of color and flavor, this quiche is sure to become a family favorite. Serve it with a side of salsa for an extra kick of zestiness.
— Constant Cookbook
Ingredients
- 5 large eggs
- 5 large egg whites
- 1/3 cup water
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2/3 cup black beans, preferably low-sodium
- 1/2 cup chopped tomato
- 3 oz. pepper Jack cheese, grated
- Cilantro, for garnish
- Salsa, for serving
Instructions
- Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with cooking spray.
- In a large bowl, whisk together the eggs, egg whites, water, salt and pepper. Pour the egg mixture into the prepared pie dish.
- Sprinkle the black beans, tomatoes and pepper Jack cheese evenly over the eggs.
- Bake until the egg is set in the center and starting to brown, 30 to 35 minutes.
- Let the quiche cool for about 10 minutes, garnish with cilantro and cut in to 6 wedges. Serve with salsa.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Serving Size: 1 wedge
- Calories: 141.7 kcal
- Carbohydrate Content: 6.7 g
- Protein Content: 10 g
- Fat Content: 8.7 g
- Saturated Fat Content: 1.4 g
- Cholesterol Content: 172.5 mg
- Sodium Content: 402.8 mg
- Fiber Content: 1.6 g
- Sugar Content: 0.9 g
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