Southwest Black Bean Quiche (Gluten-Free!)

Southwest Black Bean Quiche (Gluten-Free!)

Finally a weekend morning with nothing on the books! Enjoying sleeping in, grabbing a matcha latte from Peets, and playing with my new gorgeous Juliska pie dish from my bridal shower last Saturday. I’m pretty proud of this creation, I have to say. It’s not too time consuming, but great for a special occasion. Keep this post on the back burner so that you have a crowd-pleasing brunch recipe next time your in-laws are visiting (or maybe Easter?).

Serves 4-6
Ingredients for the crust:
2 1/4 cups almond meal
2 garlic cloves, pressed or minced finely
1 tsp. thyme (I used dried)
1 tsp. sage (I used fresh)
1/2 tsp. sea salt
1/2 tsp. black pepper
1/3 cup olive oil
1 Tbs. water

Ingredients for the filing:
6 eggs
1/3 cup liquid (I used unsweetened almond milk but you could also use regular milk or even water)
1 (precooked) sausage, diced
1/2 cup black beans
3 Tbs. canned green chilis
2 Tbs. chopped sun dried tomatoes
2 cups packed greens (kale or spinach)
1 cup grated cheddar cheese, plus more for topping
Pinch of salt and pepper
3 Tbs. pumpkin seeds

quiche 3
Directions:
1) Preheat oven to 350. Lightly grease a 11 1/2 inch pie dish. If you only have a 9 inch dish, you may have to cut back a bit on the filling ingredients. 
2) In a large bowl, combine the almond meal, garlic, thyme, sage, salt, and pepper. Mix in the olive oil and water.
3) Press the almond mixture firmly into the pie dish so that it is evenly spread across the bottom and up the sides.
4) Bake for 10-15 minutes, or until the crust is beginning to brown.

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5) In the same large bowl, beat the eggs and liquid together. Add the remaining ingredients (except the pumpkin seeds) and mix together.
6) Pour the egg mixture into the baked crust and top with more grated cheese and pumpkin seeds.
7) Bake for 35 minutes, or until the top has browned and egg is firm throughout. Let cool for 5-10 minutes before slicing and serving.

quiche

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