For all his cooking adventures quiche isn’t something Kyle dabbles much in, but he made this recipe recently and just had to share it. BTW, did you notice? It’s vegetarian, though adding some chorizo probably wouldn’t be a problem.
Ingredients:
- 6 eggs
- 1 teaspoon salt
- 1 1/2 cup shredded hashbrowns
- 1/2 cup black beans
- 1/2 cup roasted corn
- 3 green onions, sliced
- 1-2 Tablespoons chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/2 cup whole milk
- 2 chipotle peppers
- 1-2 teaspoons adobo sauce
Directions
- Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick spray.
- In a small bowl, mix the thawed hashbrowns 1/4 tsp salt and one egg. Using a spoon, press the hashbrown mixture evenly into the bottom and up the sides of the pan. Bake for 15 minutes or until it starts to lightly brown around the edges.
- Add the black beans, corn, green onions, and cilantro to the pie plate, sprinkling evenly over the crust.
- In a blender or food processor blend the rest of the eggs, 3/4 teaspoon salt, chipotle peppers, adobo sauce and milk. Pour over the veggies and sprinkle with cheese.
- Bake 25-28 minutes or until the center is set.
- Let stand 5 minutes before serving.
- Serve with fresh sliced avocado, extra chopped cilantro and salsa, if desired.
Original recipe by Accidental Happy Baker
Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 min
Yield: 8 servings
