Mexican Quiche

Quiches are one of those dishes that are SUPER impressive and SUPER easy.  I think they are impressive because of their unique name and easy because you basically add some ingredients to a pie crust, pour a few beaten eggs over them and bake. This recipe contains re-fried beans which help to keep the custard mixture from soaking into the bottom crust.  Degree of spiciness is controlled by the amount of hot sauce used. This Mexican inspired quiche is a veggie recipe and great for breakfast, brunch, lunch, dinner or snack time (whenevs)!  There are a ton of flavors and textures going on with this dish. I served this for a small casual dinner party with two side salads, a two bite appetizer and mini cheesecakes! (and wine)

Servings: 8
Size: 1/8 of pie tin
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Rating: 5 stars - Excellent 

Ingredients:

1 Pillsbury pie crust (9 inch), unbaked

1/2 package (4 ounces) 1/3 less fat cream cheese, softened

1 cup fat free re-fried beans

1 t. oil

1 medium green bell pepper, chopped

6 ounces mushrooms, thinly sliced

1 small onion, diced

1/8 tsp ground cumin

1/8 tsp chili powder

Few drops of hot sauce (optional)

3 eggs

1 cup milk

1 cup (4 ounces) low fat grated cheddar cheese

Directions:
Preheat oven to 350 degrees and remove your Pillsbury pie crust from the freezer. Once you are easily able to unroll your crust use your rolling pin to even out the sides and make it a  'perfect' circle. Place in pie plate and make it look pretty, making sure to press down the bottom so that it is flush with the bottom and side of the dish. (I am sure you can do a drastically better job at this than my quick version above). Spread cream softened cream cheese over bottom of pie crust, then spread beans over that layer.

Combine eggs and milk, beat slightly and add cheese. Set aside. 

Add one teaspoon vegetable oil to a skillet, and saute green pepper, mushrooms and onions until tender (not too soft). Add cumin, chili powder and hot sauce with measurements above or more to taste. Pour veggie mixture over beans. 

Pour egg and cheese mixture over veggie layer. Make sure it doesn't overflow. Bake for 40 minutes, until top is browned and eggs are set.  Let quiche stand for 10 minutes with a piece of tin fol loosely placed on top.

Tip: 
Practice makes perfect in the case of making a nice looking pie crust edge.  Start by making sure you are placing the rolled out crust in the very center of your pie plate. This will make the 'make it look pretty' part a LOT easier.  Feel free to cut off excess 'side crust' or fold it over to hid it.  

XOXO Katie