This meatless quiche is filled with black beans, softened red bell pepper and onion and plenty of pepper Jack. The refrigerated crust is blind-baked for ten minutes first so the base stays crisp under the custard.
Eggs whisked with half-and-half are poured over the filling, the rest of the cheese goes on top, and the quiche bakes until the center is set and reaches 160°F. Sliced green onion finishes it after a short rest.
Why This Recipe Works
- Blind-baking the crust keeps the bottom from turning soggy under a wet custard.
- Cooking the pepper and onion first removes moisture that would otherwise seep into the eggs.
- Rinsing the black beans stops their liquid from turning the custard grey.
- Pepper Jack brings both melting creaminess and a mild chili heat.
Ingredient Notes
- Refrigerated 9-inch pie crust
- Kept chilled until it goes into the dish.
- Black beans
- One 15-ounce can, rinsed and drained well.
- Pepper Jack cheese, divided
- One cup inside the filling and half a cup melted over the top.
Layering the Quiche
The filling goes in before the custard so it spreads evenly.
Top cheese
The remaining pepper Jack, then green onion after baking.
Egg custard
Eggs and half-and-half poured over slowly.
First cheese
One cup of pepper Jack over the filling.
Beans and vegetables
Black beans with the softened red pepper and onion scattered across the base.
Blind-baked crust
Pricked and pre-baked for 10 minutes.
How to Make It
Crust blind-baked
Heat the oven to 375°F. Fit the pie crust into a 9-inch pie dish, prick the base and blind-bake for 10 minutes.
Pepper and onion softened
Heat the olive oil in a skillet and cook the red bell pepper and onion for 4 to 5 minutes until softened.
Custard whisked
Whisk the eggs, half-and-half, salt and black pepper.
Filled and topped
Scatter the black beans, cooked pepper and onion and 1 cup pepper Jack over the crust. Pour in the egg mixture and top with the remaining cheese.
Baked to 160°F and rested
Bake 30 to 35 minutes until the center is set and reaches 160°F. Rest 10 minutes and garnish with green onion before cutting.
Success Tips
- Set the quiche dish on a sheet pan before pouring in the custard so it is easy to move without spilling.
- Pat the rinsed black beans dry on a towel before scattering them into the crust.
- Cover the crimped quiche edge with foil strips if it browns before the custard center is set.
Serving Ideas
Cut into eight wedges after resting so the black beans and red pepper show on each cut side.
Storage and Reheating
Refrigerate
Cool, cover and refrigerate leftover wedges; reheat in a moderate oven until warm through.
Frequently Asked Questions
Is there any meat in this quiche?
No. The filling is black beans, red bell pepper, onion and pepper Jack.
How do I know it is set?
The center no longer looks liquid and a thermometer inserted there reads 160°F, usually after 30 to 35 minutes.
