A flavorful and easy-to-make quiche combining southwestern-inspired ingredients for a delightful meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Prepare the refrigerated pie crust in a 9-inch tart pan according to the package instructions for a single prebaked crust.
Use pie weights to prevent the crust from puffing up.
In a mixing bowl, combine the black beans, grape tomatoes, and green onions. Mix well and set aside.
Drain and rinse the beans to remove excess sodium.
In another bowl, whisk together the eggs, heavy cream, shredded cheese, and salt until smooth.
Whisking thoroughly ensures a uniform texture.
Spread the vegetable mixture evenly over the prebaked crust.
Distribute the vegetables evenly for consistent flavor.
Pour the egg mixture over the vegetables, ensuring it covers them evenly.
Pour slowly to avoid spilling over the edges.
Cover the edges of the crust with foil to prevent overbrowning. Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set.
Check doneness by inserting a knife into the center; it should come out clean.
Remove the quiche from the oven and let it cool slightly. Garnish with fresh cilantro and serve with salsa on the side.
Letting it cool slightly makes slicing easier.
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