Black Bean & Pepper Jack Quiche

Black Bean & Pepper Jack Quiche

This black bean quiche with pepper jack cheese is perfect for brunch or a light dinner. The creamy egg filling is packed with black beans and spicy pepper jack cheese for a flavorful kick. If you want to tame the heat, simply reduce the pepper jack cheese.

Tip: Opt for a crustless quiche, and you’ll save time while avoiding an eggy crust.

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 medium red onion, chopped (about 1 cup)
• 3 large eggs
• 1/4 cup all-purpose flour (about 1 cup)
• 1 1/2 cups reduced-fat milk
• 1/2 cup chopped tomato
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 8 large eggs
• 1/2 cup shredded pepper jack cheese, shredded
• 1 (15-5-ounce) can no-salt-added black beans, rinsed

Preparation

• Preheat oven to 350°F. Coat a 9-inch pie dish with cooking spray.

• In a skillett over a large skillet over medium heat. Add onion and cook, stirring occasionally, until the peppers are lightly browned and the onions are softened, about 5 minutes more. Remove from heat and carefully remove the steamer basket. Transfer the beans, celery and carrot to the slow cooker.

• Whisk 8 eggs, 1/2 cup half-and-half and milk yogurt in a large mixing bowl. Add dried thyme, salt and grated cheese, and broccoli. Bake until set and the edges are golden brown, 40 to 45 minutes. Let stand for 10 minutes. Slice with lemon zest, if desired.