Whip up an easy vegetarian breakfast or dinner with this skinny southwestern crustless quiche recipe. It’s as tasty as it is versatile!
This recipe saved me a couple of nights ago. It was a week full of soccer practices, Kung-Fu classes and parent-teacher conferences. That means one thing…dinner planning disappeared into the abyss, along with vacuuming and dusting. At least, that’s my excuse. Otherwise I’d have to admit that housecleaning is not my forte, and that would be entirely untrue.
I can hear my family’s laughter ringing in my head as I write that.
This is one of those recipes that makes for a healthy brunch recipe on the weekend or a quick re-heated breakfast on school mornings, but also easily crosses over to dinnertime.
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This version takes on a southwestern flair, with black beans, tomatoes and pepper Jack cheese. However, it is also very versatile and can take on almost every egg-friendly profile.
Do you want to add turkey sausage? Go for it! How about mushrooms and fresh thyme? Sounds good to me! Cheddar and red bell peppers? I’m all over that!
The blacks beans sunk to the bottom when I sprinkled them into the egg mixture and formed a pseudo-crust when baked. It was actually kind of cool! If you prefer that the black beans end up in the middle of the quiche, add them halfway through baking.
Other skinny egg recipes:
Cookin’ Canuck’s Scrambled Egg Wrap with Spinach, Tomato & Feta Cheese
Cookin’ Canuck’s Summertime Frittata with Artichoke, Tomato & Basil
Kalyn’s Kitchen’s Green Chile & Cheese Egg Muffins
All Day I Dream About Food’s Low Carb Zucchini Sausage Egg Casserole
Southwestern Crustless Quiche Recipe with Black Beans {Vegetarian}
Calories 141.7 / Total Fat 8.7g / Saturated Fat 1.4g / Cholesterol 172.5mg / Sodium 402.8mg / Total Carbohydrates 6.7g / Fiber 1.6g / Sugars 0.9g / Protein 10.0g / WW (Old Points) 3 / WW (Points+) 4
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
Directions
- Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with cooking spray.
- In a large bowl, whisk together the eggs, 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 in to 6 wedges. Serve with salsa.
Recipe Notes
bellini says
I know I have adapted a crustless quiche to use up what we have, but your original recipe must be tried in its entirety. It just sounds so good and your photos draw me in.
Meagan @ A Zesty Bite says
Huge fan of quiche and I’m loving this crustless version. The filling is where its all at anyways!
Brenda @ a farmgirl's dabbles says
Love this, Dara! Eggs are my go-to meal, and I’m always trying to cut out some crust!
cheri says
This is a great idea for a quick meal. Love how the beans sank to the bottom, it really does look cool. Thanks for sharing!
Janice says
Making this for my aunt who can’t eat beans. Can I use the mushrooms and other ideas instead?
Dara (Cookin' Canuck) says
Hi Janice, you can definitely use any of the other ideas. For the mushrooms, red bell pepper or turkey sausage, make sure to saute them before adding them to the eggs. I hope you and your aunt enjoy it!
Joanne T Ferguson says
G’day Love crustless quiche and yours looks yummy and healthy!
Cheers! Joanne
Pinning and sharing with Bloggers Best Homemade
Liz says
Oh, my gosh, this looks crazy good!!! Perfect for any meal 🙂
Denise says
This looks really good! I think I’ll try it for lunch today. I feel that the health benefits of the entire egg far outweigh any negatives of eating the yolk (but that’s me). How many whole eggs do you think? Maybe 8?
Thanks for the recipe!
Denise says
Update: Made this – very tasty, and I used 8 whole eggs.
Paula – bell’alimento says
Oh, what a perfect breakfast or brunch idea! Delish!
Tracey @ Don't Mess with Mama says
I make a similar crustless quiche with artichokes. It’s delicious! I find it so much easier to make quiche without the crust and make them in mini muffin tins so the kids can take to school.
Amanda says
I made this for work and it got great raves!! So easy! Thanks!
Kristine says
I love breakfast more than any meal and this quiche looks incredible! Thank you so much for sharing the recipe at A Wholesome Bunch!
le the huy says
i like this post hoc ke toan co de xin viec khong, hehe
Joseph Chance Watkinsjos says
Wow this is just beautiful, thanks so much for sharing the recipe with us; Jesus Christ Bless you! 🙂
Diana M. says
My in-laws visited over the weekend and I made this for brunch. It’s the first time my mother-in-law has actually asked me for a recipe. 🙂
Suzanne says
Hi Dara, we just had this for brunch and loved it. I like crustless quiche yet I thought the beans on the bottom was cool! I can’t have salt so I sprinkled Mrs. Dash’s Southwest Cipotle seasoning on instead and it worked great as a replacement. Thanks for this keeper!