Beet Greens & Monterey Jack Quiche, with More Beets
July 7, 2009
The greens attached to last week’s CSA beets were really lush; I knew they needed to be more than compost.
I sauteed until golden half a small onion, minced, in a little olive oil, then added the washed and chopped beet greens (plus all the stems). I let the greens cook down until the stems were tender, then spread that mixture at the bottom of a round baking dish. I topped the greens with about 6 oz. of thinly-sliced Monterey Jack cheese, and then poured a well-beaten mixture of 8 eggs and a splash of milk seasoned with salt and pepper over it all. Into my toaster oven at 350° F for about 40 minutes — I had to cover it with foil so it didn’t get too brown. Let sit for 10 minutes to cool and set, then serve. It was really delicious, and these crustless quiche slices are great straight out of the fridge for a breakfast on the go.
For an extra beet-y experience, I also made my Mustard Vinaigrette Beet Salad on the side. Mmmm, beet-y.
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Filed under: Cheese,CSA,Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Dad | July 7, 2009 at 7:14 pm
The flavor of the crustless quiche was one I was totally unfamiliar with….and also totally awed. I think it was the beet greens, but the taste was multi-layered and absolutely delicious.
2.
Jodi | July 12, 2009 at 11:19 pm
I have never heard of beet green quiche! I love monterey jack cheese…looks good Dara!
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