Jay and I are psyched that our CSA farmer is back in business for the summer. Nothing like a weekly supply of locally grown farm-fresh produce to get you excited about cooking in a kitchenette. This week included some beets, swish chard and spring onions (among other things) that I thought would be tasty in a quiche. I found a creative recipe on one of my favorite cooking blogs and changed it up to suit our needs.
Here’s what we used:
5 beets (thinly sliced)
2 tsp of olive oil
green stalks of spring onions (chopped)
1 bunch of Swiss chard, thinly sliced (about 6 cups)
1 cup Greek yogurt
little bit of almond milk
1 ounce of goat cheese
pinch of nutmeg
fresh ground pepper
We greased a pie dish with some vegan butter (it’s what we had) and layered thinly sliced beets to cover the bottom (and sides if you have enough). We sauteed the chopped onion in olive oil over medium heat for a few minutes before adding 3 handfuls of chopped chard (no stems). While the chard was cooking we mixed the egg, yogurt and a splash of milk. After the chard wilted a bit (2-3 minutes), we removed it from the heat and added nutmeg and some pepper. We poured the egg mixture and chard over the beets and then sprinkled goat cheese on top. Couple of turns of ground pepper, and the quiche was ready to bake at 375F for 30 minutes.
It was delicious.
Note that if your beets are pretty juicy, you can throw them in the oven (already sliced in the pie dish) for 10 minutes while preparing every thing else to dry them out a bit.