Pepper and Onion Crustless Quiche

Well, I got it.

I got The Cold, the one that’s been lingering around for the past few months. I’ve watch from afar as friends pumped themselves with remedies, home and otherwise, and near as I prayed and hoped that I’d be spared this season.

Not so lucky.

I realized as I called in sick on Tuesday that I haven’t been sick, like home-from-work sick, in years. In fact, by the way that Crawley is acting, questioning and skiddish about every cough and nose blow, that it might be the first time he’s ever seen me with a cold!  What I’m trying to say is that it doesn’t happen often, so when it does, man I’m a baby.

It means that all of the food that I worked so hard to prepare last weekend is sitting in my fridge barely touched and I’m relying on toast and cereal to get me through the week until I can sweat this out and get back to business. Each day is better and I’m confident by Sunday’s tennis match I’ll be ready to rock and roll.

Positive thoughts do it every time. And some Advil cold and sinus.

As for food, whether or not I’m sick, sometimes I just want something easy, to throw together and forget it. This spicy southwestern pepper and onion crustless quiche is it. It’s my standby when friends are coming over because most people like spicy egg things, and also because my time is better spent baking homemade scones, biscuits or muffins. Because, breadstuffs are the best things about brunch, right? 

Just my friends?  I doubt that.

First off, feel free to put this filling in a crust.  If you want a good homemade one, check out this quiche recipe, but if store bought is your thing, that works, too.

There is so much flexibility in the filling. I’ve used frozen peppers, egg whites only, various types of cheese.  Do what you’re feeling, or what the resources in your fridge allow. My one request is that you make it with some kick (see: homemade taco seasoning).

I say these still-long winter days are the best occasions to have people over for meals, if anything to remind yourselves that there IS a world off your couch and also that you have some pretty darn good friends.

Pepper and Onion Crustless Quiche

February 7, 2019

Servings: 4-6

Total: 1 hr 5 min

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Easy and healthy spicy southwestern vegetarian pepper and onion crustless quiche recipe with bell peppers and onions.

By: Chrissy

Ingredients

• 1 TB olive or vegetable oil
• 1 onion, diced (~1 cup)
• 1 jalapeno, diced, seeds removed
• 1 red pepper, sliced
• 1 TB minced fresh garlic
• 1 (14-oz) can black beans, drained
• 3 whole large eggs
• 2 large egg whites
• 1 cup 2% milk
• 1 TB prepared taco seasoning (use your favorite!)
• ½ cup sharp pepper jack cheese
• 1 cup fresh cilantro, diced, to serve
• 1 avocado, sliced, to serve

Directions

• Step 1 Preheat the oven to 375F.
• Step 2 In a deep skillet, add the oil, the onion, jalapeño and red pepper and let cook until the vegetables are soft, about 4 minutes. Add the garlic and cook about two minutes. Add the black beans and mix thoroughly. Remove from the heat and set aside.
• Step 3 In a bowl, mix together the eggs, egg whites, milk and taco seasoning. Beat until well combined.
• Step 4 To 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.
• Step 5 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.