Easy Quiche Recipes – Black Bean, Corn and Tomato Quiche

For tonight’s dinner I decided to whip up a fancy corn and tomato quiche. After all, when you have chickens, there always seems to be a plethora of eggs in the refrigerator just screaming to be used up.  And with the whopping 5 ears or corn we scored for free the other day, and our first big tomato harvest, I figured a quiche was in order.

As you know, I like to make a lot of our meals early in the morning so I don’t feel rushed when dinner time rolls around.  Quiches are a great make ahead dish because you can serve them anytime of day, hot or cold.

Here is the recipe, I hope you like it.

Ingredients

1 homemade pie crust {or ready made}
8 eggs
2 cups corn kernels
1 cup black beans, drained
1 cup cherry tomatoes, halved or 1/2 cup sun dried tomatoes
1 cup milk {I used 2%}
1/2 cup cheddar cheese
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme

 

Directions

Preheat oven to 350 degrees.  Line a pie plate with crust and refrigerate for about 20 minutes until it has firmed up a bit. Meanwhile in a large bowl combine eggs, milk, herbs, salt and pepper, whisk together and set aside.

Place corn, tomatoes, black beans and cheese inside the pie crust and pour egg mixture over the top.  Brush with an egg wash and bake uncovered for 40- 50 minutes or until the center is firm.