Friday, May 25, 2012

The Locavore Kitchen: Quiche with Golden Beet Greens and Feta

Quiche might just be the perfect food. It all starts with delicious pie crust, which is filled with fluffy eggs, tender vegetables and melty cheese. It's good for breakfast, it's great for lunch or dinner, and it's amazing at 1AM when you know you should go to bed but you're super hungry from reading way too many recipes on the internet all evening long.

This quiche features the greens from a gorgeous bunch of golden beets. I never had beet greens until a few years ago...I didn't even know that you could eat beet greens. I thought beets were metallic-tasting soggy things that came from a can. I was so very, very wrong.

If you're lucky enough to buy beets with the greens attached, first rejoice, then cut the greens and stems off of the beets and store them separately. The greens don't last nearly as long as the beets, and the last thing you want is perfectly lovely beets attached to spoiled greens that look like some sort of scary swamp monster.

Gather your ingredients cause....

Separate your beet greens from the beet stems...make two happy piles. Slice 'em up.

Chop your onion by hand. Or, if you're like me and you're unable to chop an onion without fleeing the kitchen and splashing cold water on your eyes every 30 seconds because they're burning so badly you think you're going blind, have a machine chop your onion. (I use this handy-dandy chopper attachment for my immersion blender. It's my best kitchen friend.)

Cook your veggies in oil till they're soft and fragrant. Sample the mixture...have another sample to make sure it's perfect...and another.

Mix the best tasting feta you can find into the cooked veggies and dump the mixture into your pie crust. Start getting really, really hungry.

Pick out your 4 prettiest eggs. Marvel at their different shapes and sizes (unless your eggs are all the same in which case, marvel at their uniformity).

Crack the eggs into a out all the egg shell pieces because you're terrible at cracking eggs. Add whole milk (or better yet cream) and whisk till frothy.

Poor your egg mixture into your pie crust. Learn from my past mistakes. Don't try to fit it all in if their isn't enough room. This will prevent you from spilling uncooked quiche filling all over the kitchen floor while trying to get the quiche into the oven.

Bake until everything is golden and firm and perfect. Allow the quiche to cool all of 30 seconds before you ravenously slice into it.

Enjoy your quiche with roasted sweet potatoes and the people you love.

Quiche with Golden Beet Greens and Feta
Makes 6 Servings
Original Recipe

1 pie crust
2 tablespoons olive oil (I used leftover basil-infused olive oil)
1 yellow onion, finely chopped
1 bunch golden beet greens, stems and greens separated, thinly sliced
Sea salt and fresh ground black pepper to taste
8 ounces crumbled feta cheese
4 eggs
1/2 cup whole milk (or cream)

Preheat your oven to 375 degrees.

In a large deep pan heat olive oil over medium heat. Add the chopped onion and sliced beet stems. Salt and pepper to taste. Cook stirring frequently until onions turn translucent and stems start to soften, about 10 minutes.

Add the sliced beet greens and cover the pan. Cook an additional 10 minutes, until the greens have wilted and reduced in size.

Allow the vegetable mixture to cool for 5 minutes. Meanwhile, crack the eggs into a medium bowl, add the milk and whisk vigorously until the egg mixture is frothy.

Add 6 ounces of the feta cheese to the pan with the vegetables and stir well. Fill the pie crust with the vegetable and feta mixture. Poor the egg mixture over the vegetables, and top with the remaining 2 ounces of feta.

Bake for 40-50 minutes until the filling is firm and the cheese has started to turn golden brown.

Cool on a rack for 10 minutes before serving.

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