Ranchero Jack Veggie Quiche #Rsc Recipe

Name: Ranchero Jack Veggie Quiche #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) refrigerated pie crusts, thawed according to package directions; 1 1/2 cups fresh sweet corn; 1 cup canned black beans, rinsed and well drained; 1 cup quartered grape tomatoes; 1/2 cup chopped green onion; 6 eggs; 1/2 cup heavy cream; 1 1/2 cups shredded monterey jack cheese; 1/2 teaspoon fajita seasoning mix; 1/2 teaspoon kosher salt (to taste); Reynolds Wrap Foil; 2 tablespoons chopped fresh cilantro; prepared store-bought salsa, if desired

Servings: persons

1 (9 inch) refrigerated pie crusts, thawed according to package directions
1 1/2 cups fresh sweet corn
1 cup canned black beans, rinsed and well drained
1 cup quartered grape tomatoes
1/2 cup chopped green onion
6 eggs
1/2 cup heavy cream
1 1/2 cups shredded monterey jack cheese
1/2 teaspoon fajita seasoning mix
1/2 teaspoon kosher salt (to taste)
Reynolds Wrap Foil
2 tablespoons chopped fresh cilantro
prepared store-bought salsa, if desired

1
Prepare refrigerated pie crust, in a 9 inch tart or round pan, according to package directions for a single, prebaked pie crust.
2
Meanwhile, in a large bowl, combine corn, black beans, tomatoes, and onions. Toss to mix. Set aside.
3
In another large bowl, whisk together eggs and cream. Stir in cheese, taco seasoning, and salt. Set aside.
4
Tear a piece of Reynolds Wrap Foil 1/2 inch larger than diameter of tart pan. Fold foil in half; cut out a half-circle so that when laid flat, the opening will fit the diameter of the tart but cover edges. (This will allow egg mixture to cook and prevent overbrowning of edges at the same time!).
5
Arrange mixed vegetables in bottom of prebaked pie crust. Pour egg-cheese mixture over vegetables. Place opening of foil over quiche; fold edges over pan, covering pie crust edge. Bake 20-22 minutes or until egg has set completely.
6
To serve: Remove foil. Sprinkle quiche with cilantro. If desired serve with prepared salsa. Serve warm.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (9 inch) refrigerated pie crusts, thawed according to package directions, 1 1/2 cups fresh sweet corn, 1 cup canned black beans, rinsed and well drained, 1 cup quartered grape tomatoes, and more.

Yes, Ranchero Jack Veggie Quiche #Rsc falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ranchero Jack Veggie Quiche #Rsc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions