Egg & Bean Quiche

Egg & Bean Quiche

Prep: 35 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Type: French

This quiche is made with egg substitute and black beans


  • Egg substitute 2 cups
  • Black beans, drained 1 can
  • Cornmeal (makai ka atta) 2 cups
  • Red chilli powder 2 tsps
  • Cumin powder 1 tsp
  • Reduced cheese or low fat cheese, shredded 3 cups
  • Unsweetened soy milk 2 cups
  • Green chillies, chopped 2
  • Spring onions, chopped ¼-½ cup
  • Fresh coriander leaves, finely chopped 2 to 4 tbsps
  • Black pepper powder ½ tsp
  • Salsa for serving


  • Preheat oven to 400º F / 200º C.
  • Line each of two 8 or 9 inch casseroles with 1 cup cornmeal. Then carefully layer half the beans in each dish.
  • Sprinkle chilli powder and cumin powder over the beans. Divide 1 cup cheese evenly into casseroles reserving 1 cup for topping.
  • Take egg substitute, soy milk, chillies, spring onions, coriander leaves and pepper powder in a bowl and whisk well. Pour this mixture over the cheese in the casseroles.
  • Top with reserved cheese. If you want to freeze one or both, cover and freeze up to 3 months.
  • To prepare a quiche immediately, place the casserole in a baking tray, keep the tray in the preheated oven and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Let it stand for 10 minutes before cutting into wedges. Keep a wedge on each serving plate and serve with salsa.
  • To prepare the frozen quiche, remove from the freezer 30 minutes before baking, place it in a baking tray. Keep the tray in the preheated oven and bake for 55-60 minutes or till a knife inserted in the centre comes out clean, Let it stand for 10 minutes before serving.