This quiche is a fabulous fill-in for nachos. It has a crunchy corn tortilla crust, spicy jalapenos, creamy cheese, hearty black beans and flavor out the wazoo. Serve it up with your favorite nacho toppings-fresh avocado, pico de gallo and hot sauce.
Like every one of my quiche recipes–make two-eat one now and freeze the other for later.
6 corn tortillas
1 cup of cooked black beans
4 eggs, beaten until they are frothy
1 cup whole milk
1 tablespoon no fat sour cream
1 medium jalapeno
1 1/2 T. fresh cilantro
2 green onions, diced
8 black olives, diced; plus 1 whole olive
1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
Fresh ground pepper
Canola Oil (just a bit)
Spray a 9 inch pie plate with cooking spray. Arrange 5 corn tortillas around the outside of pie plate, overlapping. Place last corn tortilla in the middle. Spread black beans evenly on the bottom on the pie plate (on top of tortilla crust.
1. Preheat oven to 400F.
2. Slice eight thin slices of jalapeno. Remove seeds. Reserve slices for later. Dice up remaining jalapeno.
3. Beat 4 eggs, by hand until pale yellow and frothy. You want to add air to the eggs–this could take 5-10 minutes (it is a fabulous arm workout, like yoga in the kitchen). Beat in
the sour cream and then the milk.
4. Fold into the egg mixture: diced jalapeno, 1/2 cup of the cheddar, all the monterey jack cheese, cilantro, diced black olives and green onions. Add salt and pepper to season.
5. Pour egg mixture on top of black beans in tortilla crust.
6. Sprinkle remaining cheese on top. Evenly place 8 slices of jalapenos around the outside edge of the quiche. Put a black olive in the center.
7. Brush the exposed outside edges of the crust with canola oil (will help it to brown instead of burn!)
8. Bake for about 40 minutes or until quiche is set. If edges of crust burn too quickly, just cover with foil.