Black Bean Chili Quiche with Tomato, Potato and Fresh Cilantro

I made quiche for the first time last night and it actually turned out really nicely. The crust was a little moist in the center at the bottom, pre-baking the crust for 5 minutes might help with that but my oven would never have co-operated. Also, I just used a refrigerated pie-crust.. I'm sure making your own would probably make this way better. I'm not my mom, though, and baking is not my strong suit. Anyways, here is the recipe I ended up using after completely mangling the original spinach quiche recipe I found on epicurious. I also topped the finished product with a bit of salsa verde (which is always in the fridge here) - delicious!

1 tablespoon olive oil
1 onion, finely chopped (I used white)
1/2 cup diced red bell pepper (I used orange and red)
1 fresh tomato, chopped

1/2 teaspoon salt (I used less)
1/4 teaspoon fresh ground black pepper
1 teaspoon chili powder
1/4 teaspoon cumin

1 large new white potato, pre-boiled and chopped into small pieces
2 cloves garlic

1/2 cup chopped fresh cilantro

1/2 cup cooked black beans (I usually have some pre-prepared in the fridge, but canned would work just as well)
1 cup shredded cheddar cheese
5 eggs (4 extra-large eggs will probably suffice)
1/2 cup lowfat cottage cheese (I used 1%)

1 9-inch refrigerated ready piecrust
1 teaspoon all purpose flour

Preheat oven to 350°F (original recipe suggested 375 - I adjusted for my oven). Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Form edges or trim if you'd prefer.

Heat oil in skillet over medium-high heat. Add onion and sauté until translucent. Add peppers, tomato, potato and garlic and sauté until mixture is fairly dry. Add chili powder, cumin, salt and pepper to the ingredients as they cook. Remove from heat when done to allow time to cool slightly.

Beat eggs and cottage cheese in large bowl to blend. Add beans, cheese, and cilantro and contents of skillet (should be slightly cooled) and mix. Pour all ingredients into your pie shell. Bake until filling is set, about 35 minutes. Cool slightly. Cut into wedges and serve. (Baking time may be different - I have a weird oven. Original recipe stated 50mins.)