Beet Greens Quiche
From Center Stage Wellness
I just got off the phone with mom, who was telling me about a great beet recipe she just made. But when asked what she did with the green leafy tops, she admitted that she’d tossed them (despite the person at the farmers market telling her not to!). Frankly, before this summer, I probably would have to. But this year we’re participating in a 16 week CSA (community supported agriculture). Every Sunday we head to the Logan Square farmer’s market and pick up bags full of produce, handed to us by the very woman who grew it. We always chat with her for a bit, she tells us how growing is going, and gives us some ideas for the bounty of the week. This is as close to the ground as two city dwellers can get, and it certainly instills a bit more respect for our food than picking up a bunch of clean-scrubbed, uniform looking veggies at Jewel. With that respect comes a deep desire not to let anything go to waste – leafy plant tops included. So when we received a big bunch of beets last week, we set to work finding a recipe for the greens. As it turns out, beet greens are one of the most prized leafy items down south. Recipes abounded, but thanks to our love affair with our new whole wheat quiche crust, we settled on turning them into a delicious quiche. Hopefully this give you the inspiration you need to keep those greens out of the garbage can next time (here’s looking at you, mom!).
- 1 uncooked pie, tart or quiche crust (we used our whole wheat quiche crust)
- 1 Tbsp olive oil
- 1 white onion, chopped
- 1 clove garlic, minced
- 2 Tbsp shiitake mushrooms, minced
- 2 cup beet greens, washed, stems removed, chopped (I roll them up and chiffonade them, then chop them roughly a little more)
- 2 eggs
- 2 Tbsp milk
- 1/2 cup white cheddar, divided (realistically, any melty cheese would probably work here)
- 2 Tbsp Parmesan cheese, divided
- 1/4 tsp salt
- pepper, to taste
- Preheat oven to 400 degrees.
- Par-bake crust for 10 minutes. Set aside to cool.
- Heat olive oil in a medium frying pan over medium-low heat. Add onions and saute, stirring occasionally, until they are light yellow with little brown bits, about 10-15 minutes.
- Add garlic and mushrooms. Saute for 1 minute, stirring.
- Add beet greens. Saute, stirring, for another 1-2 minutes or until beet greens are wilted and well combined with onions, garlic and mushrooms. Remove from heat and set aside.
- In a large bowl, lightly whisk the eggs with the milk. Stir in 1/4 cup cheddar cheese, 1 tablespoon of Parmesan cheese, salt and pepper.
- Add sauteed veggies to egg mixture, stirring to combine.
- Pour filling into the crust and smooth out to ensure even cooking. Top with remaining cheese.
- Bake 15-20 minutes, or until center appears set when jiggled. Let stand 5 minutes before serving.