We've been eating a lot of beets lately, and instead of always throwing out the beet greens, I decided that we needed to eat them too. Beet greens are no less nutritious than beetroots. They are a great source of vitamin A and K, and are awesome antioxidants as well. Just look at those gorgeous colors!
For this week's recipe, I used them in an easy-to-make vegetarian quiche.
Ingredients
6 cups beet greens (with stems), chopped and packed loosely
2 shallots, diced
5 cloves of garlic, minced
6 white mushrooms, sliced thinly
1 small red bell pepper, sliced thinly
1/4 cup shredded sharp cheddar
5 cloves of garlic, minced
6 white mushrooms, sliced thinly
1 small red bell pepper, sliced thinly
1/4 cup shredded sharp cheddar
1/4 cup shredded parmesan cheese
1/4 cup sun-dried tomatoes, chopped
1/2 cup of milk
3 eggs, lightly beaten
1 (9-inch) deep pie shell
1/4 cup sun-dried tomatoes, chopped
1/2 cup of milk
3 eggs, lightly beaten
1 (9-inch) deep pie shell
Directions
Preheat oven to 400F degrees.
In a large skillet, cook shallots and garlic until fragrant.
Add mushrooms, bell peppers, and then add kale, spinach, and chard. Cook until wilted.
Preheat oven to 400F degrees.
In a large skillet, cook shallots and garlic until fragrant.
Add mushrooms, bell peppers, and then add kale, spinach, and chard. Cook until wilted.
In a large bowl, whisk together milk, parmesan cheese, and eggs until smooth.
Layer vegetable mix in pie shell.
Pour egg mixture over.
Cover quiche with foil, and place quiche on cookie sheet (in case of overflow).
Bake in preheated oven for 45-50 minutes.
Remove cover, add a layer of shredded sharp cheddar cheese, and bake an additional 10-15 minutes or until top is golden brown.
Enjoy!
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