About Me

My photo
TARZANA, CA, United States
Hello food, wine & beer pals! Welcome to my photo-journal of food, wine and beer adventures. I'm pictured on the right and my home brewing pal, Aron is on the left. Years ago I started watching the Food Network, saving recipe's, making recipe's, trying new things, tasting new things, and it's all blossomed from there, including the weekly tastings (beer & wine) at BevMo. I'm hooked on variety and continuing my search for tasty goodness all over the world. Please feel free to email me with comments and ideas at FoodieWinonBrew@yahoo.com Bon Appetito!

Tuesday, June 22, 2010


In case you were wondering about my slight obsession with quiche’s at the moment, don’t worry. I’m just playing with the ingredients which have led me to the latest addition in my quiche repertoire: Crust-less Jalapeño & Black Bean Quiche—great for brunch or lunch. The idea had its genesis with my uncle who used to make a “Crust-less Jalapeño” quiche for his work potlucks. I mentioned I was making a crust-less quiche and he told me about his ol’ standby: “I used to make a crust-less quiche to take to work for our special potlucks. Grease a baking dish or pan (I used a lasagna dish). Grate a pound of sharp cheddar and layer it on the bottom of the dish. Pour a dozen beaten eggs over the cheese and sprinkle 4 oz. chopped jalapeno chilies on top. Bake at 350 until the center puffs up. Simple, easy, and tastes great. I sometimes added sliced black olives.” My version of the “jalapeño quiche” is a little like a 7 layer bean dip with eggs. That may not sound like much but it tastes pretty great and the house smelled like a Mexican restaurant—fantastic! I couldn’t wait to taste it! It wasn’t very spicy at all, just the great flavors of Mexican cooking. Give it a try, it’s easy and delicious!

2 tablespoons olive oil
¼ red onion chopped
1 cup cheddar cheese
1 Jalepeno (take seeds out and chop fine—put gloves on to handle chili, to avoid contact with eyes & face, contact after touching chili will burn face & eyes—especially contact lens users! Warning!)
Pinch of coarse kosher salt
¼ teaspoon of fresh cracked pepper
5 eggs beaten
¾ cup drained black beans
2 cloves garlic (through garlic press or minced)
1 cup half & half or cream

Preheat oven to 400 degrees. Spray 9” inch diameter ceramic quiche cooking dish (baking dish) with “stick-free” spray and put on tray in oven while preheating.
In a medium sauté pan combine oil, jalapeño, chopped onion, pressed garlic, and cook on medium heat for about 5 minutes stirring occasionally until onions are tender. Put aside when done.
In a large mixing bowl combine eggs, cheese, salt, pepper, drained black beans and half & half. Stir in sauté pan mixture evenly. Take tray with pie dish out of oven and pour contents of mixing bowl in dish.
Bake for 25 to 30 minutes until center is done through. Let cool for 5 minutes, slice and serve.

Ways to lighten-up this recipe calorie-wise and cholesterol-wise: use 8 egg whites instead of 6 whole eggs. Use “percent” milk instead of “half & half” (half milk, half cream).

No comments:

Post a Comment