If your New Year’s resolution is to cook more healthy dishes, try this pepper and onion crustless quiche — with a kick!
By Chrissy Barua
As we enter the season for resolutions and moderation, there is no reason to give up on favorites or flavor, and this recipe keeps both intact. While this quiche lacks crust, it makes up for it in flavor, with spicy peppers and onions, a dash of taco seasoning and a sprinkle of cheese to keep us wanting more. Perfect hot or cold, for breakfast, lunch or a light supper, this recipe will no doubt remain a favorite all year, deep into the days when those resolutions have become mere afterthoughts.
Spicy Pepper and Onion Crustless Quiche
Total time: 65 minutes
1 tablespoon olive or vegetable oil
1 onion, diced (about 1 cup)
1 jalapeño, diced, seeds removed
1 red pepper, sliced
1 tablespoon minced fresh garlic
1 14-ouce can black beans, drained
3 whole large eggs
2 large egg whites
1 cup 2 percent milk
1 tablespoon prepared taco seasoning (use your favorite!)
½ cup sharp pepper jack cheese
1 cup fresh cilantro, diced, to serve
1 avocado, sliced, to serve
Preheat the oven to 375 F.
In a deep skillet, add the oil, onion, jalapeño and red pepper, and let cook until the vegetables are soft, about 4 minutes. Add the garlic and cook about 2 minutes. Add the black beans and mix thoroughly. Remove from the heat and set aside.
In a bowl, mix together the eggs, egg whites, milk and taco seasoning. Beat until well combined.
Using an oven-proof deep pie plate, add the pepper and onion mixture. Pour the egg evenly over the top. Sprinkle the pepper jack cheese over the entire dish.
Bake for 45 minutes until the top is golden brown and the center of the quiche has solidified. Let cool 10 minutes before serving. Sprinkle with cilantro, and serve with a side of avocado.
Chrissy Barua is the author of her food and travel blog “The Hungary Buddha Eats the World,” a global culinary journey she started over six years ago in an attempt to make everyday food as interesting as the food she eats on her travels. She collects recipes from anywhere she can find: in-flight magazines, newspapers, books or, if she’s lucky, a grandmother willing to share a family secret. In real life, she’s an attorney based in Ann Arbor and spends her days supporting the basic sciences at the University of Michigan. She moonlights as a recipe developer for various online sources and is always dreaming of where to take her next vacation. Follow her antics on Instagram @thehungarybuddha, and check out her website thehungarybuddha.com for recipes, tips, tricks and travel adventures.
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