This one is easy to make and was created to use up the last of my basil before it went bad. I love fresh pesto. My mortar and pestle was one of the best kitchen investments I have made. Sadly, dishes like pesto are not always the friendliest on the waist. The flavors in this dish are fairly mild, but hit the spot while also providing a protein-filled, slow carb breakfast. Bonus: its gluten-free! No crust.
Ingredients:
2 eggs or 1/2 cup liquid egg
1/4 cup milk
Salt
Pepper
1/4 cup black beans
1 to 2 strips turkey bacon
1 Tbsp pine nuts
3 to 5 sprigs fresh basil
1/4 cup parmesan or asiago cheese
Grease a small 6" casserole dish liberally. Preheat oven to 375F.
Fry turkey bacon if desired. Chop into small bite sized pieces and place in a small mixing bowl. Add the eggs, and beat well. Mix in the milk, salt, pepper, black beans, and half the cheese.
Chop the pine nuts with a nut chopper, or crush in a mortar and pestle. Add to the egg mix. Either chop the basil leaves finely or bruise in the same mortar and pestle. (Bruising will give you a stronger basil flavor.) Add to the egg mix also. Stir well and pour into the casserole dish. Top with the remaining cheese and press into the liquid gently.
Bake for 30 to 40 minutes. Quiche is done when a knife or fork comes out clean.
This amount is a large portion for one person, but not really large enough for two people. It would be easy to increase the quantity for a family. I have also made similar casseroles with browned hashbrowns instead of black beans. Make sure you buy a good quality turkey bacon- butterball cardboard strips will not enhance this dish!
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