Quiche with Beet Greens

Sometimes, you stumble across a good thing.  And you keep making it randomly here and there as convenience allows. Over and again and each time tweaking a bit here and a bit there.  And each time it tastes delicious and just a twinge different.

That’s what this quiche has done.  It’s one of those decadent gone-wholesome things that somehow tastes better than either merely decadent or wholesome can on their respective own.  I first tried this with chard, mushrooms, wheat germ, cheddar, and milk.  Now it’s beet greens, flax seed, smoked gouda, and buttermilk.  This is incredibly forgiving.

Just add enough greens, (whatever you have on hand that needs used up is fine), to make you think you might turn into popeye, and I guarantee, it’ll turn out alright.

The trick, I think, is the crust.  It’s incredibly unconventional, not at all like any other quiche I’ve ever found.  And oh, so delicious.  Half the greens go in the crust, you see.  And it’s like magic happens in the oven.  I think if I were really starving I could live on the crust alone and be happy.

Quiche with Beet Greens, Serves 2-3

1/4 cup + 2 Tbs. all-purpose flour or all-purpose gluten free flour mix

1/4 cup + 2 Tbs. ground flax seed

salt and freshly ground black pepper

1-2 Tbs. olive oil

1/2 lb. beet greens (can easily substitute chard, spinach, etc.), finely chopped stems and leaves

1/4 medium red onion

1 oz. smoked gouda cheese, grated

2 large eggs

1/2 cup buttermilk

pinch of dry mustard powder

pinch of nutmeg

 

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together flour, flax seed, and 1/8 teaspoon salt. Set aside. In a medium skillet, heat 1 tablespoon oil over medium. Add half the beet greens to skillet, season with salt and pepper, and cook until greens wilt and release liquid.
2. Add cooked greens to the flour mixture and mix with a fork to incorporate. Transfer to a 6-inch cake pan and firmly press mixture into bottom and about half-way up the side of the pan. If using gluten-free flour, you may need to add a bit extra moisture to this mixture, such as oil and water.  Bake until golden and firm, about 25 minutes. Cool.
3. In reserved skillet, heat about 1/2 tablespoon oil over medium. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining greens to the skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.
4. Remove from heat and stir in the grated cheese.  Top the prepared crust with the greens and cheese mixture.
5. In a medium bowl, whisk together eggs, buttermilk, nutmeg, mustard powder, 1/4 teaspoon salt, and pinch of black pepper. Pour this custard over the greens mixture. Bake until the custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.