We have a vast array of quiche, because they can be mixed up many different ways and they are not just for breakfast. This quiche has a Mexican flair with beans, tomatoes, green chilies and the traditional components of a quiche. The recipe will yield two quiches. The reason for this is that the proportions of the cans will make two with no leftovers. Use the extra quiche for a quick breakfast, snack, lunch, dinner or to share with others.
1 – 14 oz. can of black beans rinsed and drained
1 – 10 oz. can of Rotel brand original diced tomatoes and green chilies
1 1/2 cups of packaged shredded mozzarella cheese
2 cups of half and half
1 teaspoon of kosher salt
2 pie crusts
Cilantro leafs for garnish (optional)
Place and mold pie crusts into 2 deep pie dish about 2 – 3 inches deep. Don’t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a large bowl using a mixer, beat eggs until fluffy. Add half and half, cheese, Rotel, kosher salt and mix until combined. Rinse and drain black beans. Evenly divide the beans between both pie crusts and evenly pour mixture into each pie crust. Bake in a preheated oven at 375 degrees for about 30 minutes or when a butter knife is inserted it comes out clean. Allow to cool for about 15 minutes before serving. Garnish with cilantro leaves if desired.
Keep extra pie crusts, puff pastry sheets or puff pastry shells in your freezer for quick breakfasts, appetizers, meals or desserts.