Brunch YUMM! Black Bean & Pepper Jack Quiche #fitfam
Breakfast just got a majorly chic upgrade! If you’re a fan of savory starts to your day, prepare to fall head-over-heels for our Black Bean & Pepper Jack Quiche. This isn’t just a quiche; it’s a wellness statement! We’ve packed it with an antioxidant dream team of red bell pepper, onions, and tomatoes, all working hard to help lower inflammation while you eat.
But we didn’t stop there. We added black beans for gut-friendly fiber and, of course, protein-rich eggs to make sure this delicious main dish leaves you feeling full and fabulous. The real secret? A little spicy sass! A kick of pepper Jack cheese and a pinch of cayenne blend perfectly with warm cumin, earthy oregano, and sweet paprika for a flavor that’s both bold and beautiful. Keep scrolling for our expert tips on how to make this quiche your own, including ingredient swaps and cooking techniques that are as smart as you are!
Ingredients:
- 1½ tablespoons extra-virgin olive oil
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 cup thinly sliced red onion
- ½ cup chopped tomato
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 8 large eggs
- ⅔ cup half-and-half
- 1 cup shredded pepper Jack cheese, divided
- 1 (15.5-ounce) can no-salt-added black beans, rinsed
Instructions:
- Preheat oven to 350°F. Coat a 9-inch glass pie dish with cooking spray.
- Heat 1½ tablespoons oil in a large skillet over medium heat. Add chopped bell pepper; cook, stirring occasionally, until softened, about 6 minutes. Add 1 cup onion; cook, stirring occasionally, until the peppers are lightly browned and the onions are softened, about 5 minutes more.
- Stir in ½ cup tomato, ¾ teaspoon cumin, ½ teaspoon each oregano, paprika and salt and ¼ teaspoon cayenne; cook, stirring often, until the liquid evaporates and the mixture is fragrant, 2 to 3 minutes. Let stand until slightly cooled, about 5 minutes.
- Whisk 8 eggs, ⅔ cup half-and-half and ½ cup pepper Jack in a medium bowl until combined. Fold in rinsed black beans and the bell pepper mixture; pour into the prepared pie dish. Sprinkle with the remaining ½ cup cheese.
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Bake until set and the edges are golden brown, 40 to 45 minutes. Let stand for 10 minutes; slice and serve warm.
| 332 | Calories |
| 19g | Fat |
| 21g | Carbs |
| 20g | Protein |
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