Beet-Top Crustless Quiche Recipe | Vegetarian Times Skip to main content

Beet-Top Crustless Quiche

Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be made with spinach, Swiss chard, or other leafy greens.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 small onion, chopped (1 cup)
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
4 cups beet greens, stems trimmed and coarsely chopped
Ingredient Line: 
3 large eggs
Ingredient Line: 
½ cup all-purpose flour
Ingredient Line: 
½ tsp. baking powder
Ingredient Line: 
1 ½ cups low-fat milk
Ingredient Line: 
¼ cup grated Parmesan cheese

Instructions: 

  1. Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and cook 30 seconds, or until fragrant. Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.
  2. Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray. Whisk eggs in large bowl 1 minute, or until frothy. Whisk in flour and baking powder until no lumps remain. Whisk in milk, and season with salt and pepper. Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.

Nutrition Information: 

Calories: 
152
Protein: 
8 g
Total Fat: 
6.5 g
Saturated Fat: 
2 g
Carbohydrates: 
15 g
Cholesterol: 
112 mg
Sodium: 
448 mg
Fiber: 
1 g
Sugar: 
5 g
Yield: 
Serves 6