Mesquite Quiche

Quiche is one of my favorite weeknight dinners, given its easy preparation and all-in-one appeal. Any protein or vegetables can be added to this simple egg dish, but this combination captures my favorite smoky and savory flavors.

Ingredients:

2 T olive oil
2 cloves garlic, minced
1/4 onion, chopped
1 t ground cumin
1 t dried oregano
1/2 red pepper, seeded and chopped
1 small green chili, seeded and chopped
1/2 medium zucchini, quartered
1/3 C black beans, rinsed and drained
4 large eggs, slightly beaten
4 ounces low-fat milk
1/3 C jalapeno cream cheese or 3/4 C shredded pepper jack cheese
1/3 C mesquite or peppered deli turkey, chopped
1 frozen, lard-free whole wheat pie crust

Directions:

Preheat oven to 375º.

Heat olive oil in a skillet over medium-low heat. Add onion, garlic and a pinch or two of salt and pepper. Saute 2 to 3 minutes or until onion is softened. Stir in the cumin and oregano until well blended. Add red pepper and green chili and saute for 5 to 7 minutes or until softened. Stir in zucchini and black beans. Once heated through, remove skillet from heat and set aside.

In a mixing bowl, combine eggs and milk. Stir in the cheese until blended. Add turkey and vegetable mix to bowl. Poor mixture into the frozen pie crust.

Bake for 35 to 45 minutes, or until toothpick inserted in the middle of the quiche comes out clean.