Asiago, Roasted Red Pepper, and Black Bean Quiche

For months now, I’ve been lauding the overlooked and under-appreciated goodness that is the frittata.

Seriously, they come together in minutes, they’re easy to customize, they’re pretty, AND they can be served for every single meal of the day. Not to mention they’re protein-packed and usually include at least SOME kind of vegetable. I’ve started taking them for people who’ve just had babies – a pretty frittata and a salad, maybe with some hash browns if I’m feeling extra generous.

 A few weeks ago my friend Shannon mentioned that she’s been making a lot of quiches and so, when I noticed the extra pre-made pie crust in the fridge after Thanksgiving I decided to head in the quiche direction the next time I had a hankering for egg pie (because that’s basically what we’re making here, isn’t it?).

Lately I’ve been very into this vegetarian quiche one of my favorite local bakeries has regularly. It’s got asiago, roasted red peppers and black beans. Wut. So good.

Armed with my extra pie crust and a chunk of asiago, I tried it last night and I NEED you to make it too. It’s so, so good. Better yet, double it like I did and drop one off at a friend’s house. Or make a few and freeze them for Christmas morning. I’m telling you, frittatas and quiche are hidden gems and I, for one, won’t let them fall by the meal-planning wayside any longer.

Roasted Red Pepper, Black Bean, and Asiago Quiche


  • 1 pie crust
  • 7 eggs
  • 2 tbsp milk
  • 1/2 yellow onion, chopped
  • 1/2 cup roasted red peppers, chopped (but not too small)
  • 1/2-1 cup black beans (depending on how much you like beans!)
  • 1/2 cup shredded mozzerella
  • 1/2 cup shredded asiago


  1. Preheat the oven to 350. Heat olive or coconut oil in a pan and add onions, cooking until translucent. Place the pie crust in your pan, and press gently. Make the crust look all-pretty-like.
  2. In a bowl, add eggs and milk. Poke the yolks and mix, then add onion, red peppers, black beans, and both cheeses. Add a bit of salt and pepper, and pour into pie crust. Bake for 20 minutes, or until the quiche is puffed up and starting to brown.
  3. Serve with a spinach salad (use more of the asiago!) and some crispy hashbrowns. At breakfast, lunch, or dinner. Or all three.


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