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For Meatless Friday, Monica Portogallo shares a simple recipe for a quiche that's both meat-free and wheat-free.

For me, the main appeal of this quiche recipe is its easy, crunchy-edged crust that takes literal seconds to prepare. As a bonus, it is a quiche that can work for those who are avoiding wheat.

Easy Tex-Mex Quiche 

Serves about 5


6 (6 inch) corn tortillas
1 cup cooked or canned black beans
½ cup frozen corn, thawed
½ cup chopped onion
1 cup chopped bell peppers
1 cup shredded Jack cheese
6 eggs, beaten
½ cup milk
1 teaspoon chili powder
¼ cup minced fresh cilantro (optional)



Preheat oven to 350 ℉. Grease a 9-inch pie plate.

Place five tortillas along the outer edge of the prepared pie plate, overlapping and extending 1/2-inch beyond the rim; place the remaining tortilla in the center of the pie plate. Layer beans, corn, onions, peppers, and cheese over the tortillas.

Whisk eggs, milk, and chili powder together in a bowl; slowly pour the egg mixture into the pie plate. Sprinkle with cilantro.

Bake in the preheated oven until the center is set and puffed, about 45 minutes. Cool for a few minutes, then cut into wedges.

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For #MeatlessFriday, a simple quiche that's both meat-free and wheat-free. #catholicmom


Easy tex-mex quiche


Copyright 2022 Monica Portogallo
Image copyright 2022 Monica Portogallo, all rights reserved.