Simple Recipe: Skinny Southwestern Crustless Quiche w/ Black Beans – Vegetarian
In an effort to eat better, I’ve been making this dish lately, with some variations. It is very simple & tasty.
Recipe from:
(http://www.cookincanuck.com/2014/03/skinny-southwestern-crustless-quiche-recipe-vegetarian/).
Simple Recipe: Skinny Southwestern Crustless Quiche w/ Black Beans – Vegetarian
Recipe Type: Entree
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Original recipe by Cookin Canuck at http://www.cookincanuck.com/2014/03/skinny-southwestern-crustless-quiche-recipe-vegetarian/
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 degree F. Coat a 9 inch pie dish with cooking spray.
- In a large bowl, whisk together the egg, 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 into 6 wedges. Serve with salsa.
Serving size: 1 Calories: 142 Fat: 8.7g Saturated fat: 1.4g Carbohydrates: 6.7g Sugar: .9 g Sodium: 402.8mg Fiber: 1.6g Protein: 10g Cholesterol: 172.5mg
Notes
I use 8 whole eggs and skip the salt. I enjoy it with fresh salsa from the grocery store. The black beans drop to the bottom of the dish when cooked, forming sort of a crust.
I am linking this post with Beth Fish Reads, WEEKEND COOKING.
As always,
Thanks for stopping by!
English
This looks like a great meal for dinner or Sunday brunch. I’m glad you gave a variation — happy not to waste the egg yolks or be forced to buy a carton of egg whites.
This looks and sounds yummy!
I love eggs and black beans! This looks tasty!
I love quiche but have yet to make a crustless one. I may have to give it a try.
Looks delicious. I love the southwest flavors and that the black beans drop down to the bottom of the quiche and become almost a crust. 😉 Yum!
What do you do with the extra yolks? Love that it’s crust less. Cheers from Carole’s Chatter!
That’s a good questions. I use 8 whole eggs for this recipe instead of 5 whole + 5 whites. I make it often enough and it uses so many eggs that I wouldn’t want to waste the eggs.
Pat, this looks and sounds very delicious! Thank you so much for sharing the recipe. It sounds perfect for a Meatless Monday! 🙂
Sounds great although I am not sure about the black beans. Do you buy them in a tin. Are there any alternatives you’d suggest? Going to pin it and you never know!
Yes, the black beans come in a can. I don’t know what else could be used as a substitute. Thanks for stopping by! Thanks for pinning it! I have to check into Pinterest.
That sounds very delicious, especially with salsa!
best… mae at maefood.blogspot.com
We eat quite. Bit of the black beans in Casseroles or just over rice. This is a new way I can use them. Always looking for a meatless meal to fit in our weekly menu.
I love anything with black beans and cilantro! I would think you could substitute canned pinto beans for the black beans. This is a good gluten-free recipe to try. I will pin it!
I can’t wait to try this one.
This sounds really good! I am always looking for new things to make, and this looks like something we would love.
That looks amazing! I am definitely pinning this for later. Thanks!