Tuesday, June 7, 2011

No-Crust Beet Greens Quiche

Beets are very closely related to chard, they are really just chard plants with skinny stems and fat roots, but the flavor of the greens is stronger than chard. I prefer to use them in dishes that incorporate other ingredients to offset that stronger flavor. Here's a new recipe that I came up with to use the first beet greens of the year, it's an adaptation of a spinach quiche recipe baked without a crust - both a time and carbo saver. I baked these in individual serving sized ceramic souffle dishes since a quiche without a crust would be messy to try to serve in slices. You could bake the filling in a partially baked tart shell (use at least a 10-inch quiche or pie dish), if you do that bake the quiche at 425 for the first 15 minutes and then turn the heat down to 350 and continue baking for about 30 more minutes. You could also substitute an equal amount of chard for the beet greens.

About 1 1/2 pounds beet greens
1 tablespoon olive oil
1/2 small onion, sliced thin
4 eggs
1 cup milk
1 cup creme fraiche
1/2 teaspoon salt
fresh grated nutmeg to taste
4 ounces grated gruyere or swiss cheese
smoked sweet or medium hot paprika

Preheat the oven to 325F.

Wash the beet greens and trim off the tough stems. Place the wet greens in a large saute pan over medium heat, cover the pan and cook until the leaves are wilted, turning them a few times to cook them evenly. Drain in a colander, allow them to cool until they can be handled, squeeze handfuls to remove excess moisture, and coarsely chop.

Saute the onion in the olive oil until the onions are translucent. Add the chopped greens to the pan and saute for a minute or two to dry them a bit more. Portion the onion-greens mixture into 4 individual sized souffle dishes (my dishes have an interior size of about 4 inches by 1.25 inches) and place the dishes on a baking sheet.

Beat the eggs, milk, creme fraiche, salt and nutmeg together. Pour an equal amount into each greens filled souffle dish, top each dish with 1 ounce of grated cheese, and dust the tops with the paprika. Bake the souffles for 40 to 45 minutes, or until the custard has set and the tops are golden brown and puffed. Serve immediately, or cool and reheat later.


  1. That's a great idea! I haven't any beet greens, but I'll try this with chard because we have a lot of that now.

  2. That recipe sounds like a winner and one I think I'll try ..thanks for sharing :o)

  3. Sounds yummy, thanks for the recipe, got to try this someday.
    I cooked up some beet greens with bacon today, it's pretty good, there will be more beets in our garden next season.

  4. Sounds and looks delicous...can't wait for our beat greens to get big enough so that we can give this recipe a try.

  5. I have an abundance of spinach and chard (not so much on beet greens) and eggs and the crustless individual servings is very appealing. I need to give this recipe a whirl (soon!).

  6. You use the same ratio of eggs to milk as I do. I always assume 1/4c of milk to one egg and add whatever else I want. In the summer it is often chard and green onions on the bottom. Add grated cheese. Pour over egg mixture and put sliced tomatoes on top. I love quiche. But I confess I love the crust too. I make an all butter crust that is so bad for me. I ought to try it crustless sometime.

  7. I agree with everyone else. That looks yummy! The greens of white albina vereduna beets are particularly good, but they are also closer to chard so if what you really want is the taste of beet greens they might not be right.


Thank you for taking the time to leave a comment. I value your insights and feedback.