Tomato and Onion Quiche with a Black Bean Base and topped with Crispy Kale

Tonight was one of those nights where I was yet to do the weekly shop and had t make whatever I could out of what was left in my fridge! With an abundance of eggs, I decided a quick and simple quiche was the way to go, and this healthy version without a pastry crust, not only makes it a gluten-free dinner but also cut the calorie content in half!

This crustless quiche recipe is an easy vegetarian breakfast or dinner and is as tasty as it is versatile! It is one of those recipes that makes for a healthy brunch recipe on the weekend, a quick re-heated breakfast on busy mornings, and also a tasty evening meal.

I went down the Mexican flavours with my quiche, adding bell pepper, tomato and onions but you can literally add whatever you have leftover in your fridge! Pair meats (for those non-vegetarians), fish, cheeses and vegetables to make a tasty meal for the whole family!

Ingredients
(Serves 6)

- 5x Large Eggs (beaten)
- 5x Egg Whites (beaten)
- 1/3 cup of water
- 1x 400gram tin of Black Beans (washed and drained)
- 1x Red Bell Pepper (diced)
- 1x Beef Tomato (diced)
- 1/2 a Red Onion (diced)
- 1x Garlic Clove (crushed)
- 50grams of Feta Cheese (crumbled)
- 50grams of Cheddar Cheese (grated)
- 100grams of Kale (shredded)
- Salt and Pepper to taste
- Sriracha to garnish

Method

1) Set your oven to 180C. Grab yourself a big bowl and combine the eggs, garlic and water with a good seasoning of salt and pepper.

2) Next add your tomato, onion and bell pepper and stir until mixed.

3) Prepare a small casserole dish or pie dish by lightly greasing the sides and base with oil, butter or a low calorie oil spray. Spread your washed and drained black beans across the bottom of your dish, then carefully pour over your egg mixture. 

4) Sprinkle the cheddar and feta cheese evenly over the top of the egg then place into the oven for around 35-40 minutes until the egg has set in the middle and begun to brown.

5) Once your quiche is cooked, top with the kale, spreading it evenly over the top before changing your oven to grill. Place under the grill for 3-5 minutes until your kale has begun to brown and turned crispy.

Top Tip: If you are planning on serving your quiche cold, do not follow the last step adding the kale and crisping under the grill or it will just go soggy! Instead crisp up your kale under the grill in a baking tray just before serving and then place on top of the quiche!

Leave to set for 10 minutes before serving and drizzling with Sriracha, or let it cool completely and enjoy cold! 

Charlotte x