Beet Green Quiche
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main
Cuisine: French
Serves: 6
Get this!
  • 8-inch tart shell/pie crust, partially baked ( or go no shell and straight into a glass baking dish)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped shiitake mushrooms
  • 2 cups chopped beet greens
  • 2 large eggs
  • 2-3 tablespoons milk, half-and-half, or cream
  • ½ cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • black pepper, to taste
Do this!
  1. Heat olive oil in a medium frying pan over medium-low heat. Add onion and saute, stirring occasionally, until deep yellow-brown. Preheat oven to 400F.
  2. Add garlic and mushrooms. Saute for a minute. Add beet greens and saute, stirring often so they wilt evenly. If the greens are sticking to the pan, add a tablespoon or two of water (or wine) to deglaze. Remove pan from heat.
  3. Break eggs into a mixing bowl and beat lightly. Add milk and whisk together. Add black pepper and cheese. A few tablespoons at a time, fold beet green mixture in to eggs until combined.
  4. Pour filling into prepared tart shell and smooth to ensure even cooking. Sprinkle with remaining mozzarella and Parmesan cheeses.
  5. Bake in the upper third of the oven for 15-20 minutes until top is golden and center has set. Let sit for 5 minutes before serving.
Recipe by Main Street Market | Urban Farm at http://mainstreetmarket.ca/2014/06/19/beet-green-quiche/