Creativity in the Kitchen

A few weeks ago, our grocery budget was really low and I was trying to use whatever I could find in the kitchen for dinner.  We had no meat and so I remembered the black beans we had in the cabinet.  Hmmmm….what to do with black beans?  Well, my friend borrowed a frozen pie crust the day before to make a quiche, so I started thinking along the lines of black bean quiche, because I had eggs and I also had a pie crust left (the pillsbury kind that rolls up).  I had some jasmine rice left over from a meal earlier in the week, and I also had some corn.  So, here’s what I came up with.  I was so proud of myself, and not only did it look pretty, it also tasted good!

Here are the ingredients for my Black Bean Quiche:

Pillsbury pie crust

Can of Rotel, drained

Can of black beans, drained (probably about 1 1/2 cans)

About 1 1/2 cups of jasmine rice, cooked

3/4 can of corn

3-4 eggs

1/2 cup of half and half (I’d probably use milk the next time, since it’s lighter)

Grated cheddar and mozzarella cheese

I mixed everything together, excluding the eggs, cheese, and half and half.  I then beat the eggs in a separate bowl and added the cheese and half and half.  Combined all of this and then poured into the pie crust.  Baked at 400 degrees for about 45 minutes.   Toward the end of baking I sprinkled the top with some cheese.

This is my first creation from scratch in the kitchen, and I was so proud of myself!