Southwestern Quiche

So I love quiche.  And starting to think outside the box of my normal repertoire.  Today it was a southwestern style quiche.  I love heat so added jalapenos and cumin to this recipe.  Very happy with how it turned out so without further ado...Yoyo's SW Quiche.

Ingredients:

1 pie crust (used Immaculate Kitchen)
1 1/2 cups 1% milk
4 eggs
1 cup mild shredded cheddar cheese
1/2 onion (used yellow) roughly chopped
1/2 jalapeno (de-seeded and minced)
1 cup black beans (drained and rinsed)
1/4 cup chopped fresh cilantro
1/2 tsp cumin (plus more for sprinkling)
1/2 salt
Fresh lime juice
Freshly ground pepper
1 to 2 tbsps olive

Prebake pie crust (follow instructions on box) for 10 minutes @ 400 degrees.  Drop temp down to 325.  Saute onion and jalapeno in olive oil over medium heat until soft and fragrant (about 5 minutes).  While sauteing, add 1/2 tsp of cumin and pinch of salt.  Take off heat and cool in bowl.  While cooling, squeeze some lime juice over mixture and in a medium bowl,  mix together eggs, milk and cheese.  Pour onion mixture in bottom of pie crust.  Pinch salt over black beans and scoop over onion mixture.  Pour egg mixture on top (easiest to leave pie on rack to avoid spillage) and sprinkle cumin over eggs.  Bake for 45 to 55 minutes until eggs are set.  10 minutes before pulling out of oven, sprinkle fresh cilantro all over top. Cool on wire rack and serve.  Add more cilantro if you like.  It's my favorite herb, so always think more is better.

Happy Cooking!  Happier Eating!

xoxo,
Yoyo