This Crustless Southwestern Quiche is one of the easiest low-carb, high-protein meals you can make! It's loaded with black beans, corn, bell peppers and onions and is topped with a delectable sharp cheddar cheese.

It’s pretty filling, so depending on how many people you’re serving, you’re likely to have leftovers. The quiche reheats really well, and the cheese even remains crispy for several days.

Crustless Southwestern Quiche | OKC Veggie

This Crustless Southwestern Quiche is 100% vegetarian and is gluten free, too! If you’re sensitive to dairy, I suggest subbing in a non-dairy cheese and unsweetened non-dairy milk. While quiche is generally eaten for breakfast or brunch, we served it for dinner and loved it. Whenever you’re in a jam, breakfast for dinner is always a satisfying and easy option! Drizzle with your favorite hot sauce or salsa and enjoy.

INGREDIENTS

1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can fiesta corn, drained and rinsed
1 red onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 garlic cloves, minced
1/2 t. chili powder
1 t. cumin
1/2 t. smoked paprika
Pinch of red pepper flakes
Salt & pepper, to taste
2 t. olive oil
Freshly grated sharp cheddar cheese
3/4 c. 2% milk
6 eggs

STEPS

1) Heat the olive oil in a large wok or skillet over high heat. Add the corn, garlic, onions, bell peppers, cumin, chili powder, smoked paprika and red pepper flakes. Season well with salt and pepper. Toss to coat and cook until the veggies are browned, about 8-10 minutes (be sure to stir frequently, as the corn tends to burn). Just before you remove the veggies, pour the black beans into the mixture and toss to combine. Remove from heat and allow to cool fully.

2) Preheat the oven to 375 degrees. Spray a round 9 in. dish with non-stick spray. Once the veggies are fully cooled, pour them into the dish and use a spatula to spread them out evenly.

3) In a separate bowl, whisk together the eggs and milk and season with more freshly cracked black pepper. Pour the egg/milk mixture evenly over the vegetables.

4) Top the quiche with the shredded cheddar cheese and bake, uncovered, for 40-45 minutes or until a knife inserted in the center comes out clean and the top is golden brown. Allow to cool for at least 15 minutes before slicing and serving. I suggest drizzling with your favorite hot sauce!