I’ll be the first to admit that anything with beet greens as the main ingredient can easily become overwhelming. Unless, of course, you are obsessed with beets. I don’t know a lot of people who fit that category though. Except maybe Dwight Schrute (The Office), but he’s not actually real, so I guess he can’t count. Although I’ve always been jealous of his beet farm, I’ll be honest. I do know a real person though; My mom will cook up the beet greens and eat them straight, but I can’t do that. I guess I haven’t acquired the taste.
Anyway, all this to say that this recipe is a great way to use up beet greens that doesn’t overwhelm you with the taste of, well, beets! (The flavor is still there, but the bacon, eggs, and seasoning really blend well with it). They are so good for you though, so it’s fun to have a way to enjoy them. Hope you enjoy as well!
Beet Green Turkey Bacon Quiche (GF, DF, & SF)
30-40 beet green stalks
1 cup almond milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp favorite hamburger seasoning (I used Bucks Seasoning)
10 pieces lean turkey bacon
Preheat the oven to 350 degrees.
In a medium saucepan, cook the beet greens until they are partially tender (al dente), about 10 minutes in boiling water. While they are cooking, spray or grease a 9×13 glass casserole dish. Drain the greens after they are cooked and lay them in the pan in layers. Set aside.
Beat the eggs in a medium mixing bowl. Add the almond milk, salt, pepper, and hamburger seasoning and combine well. Set aside.
Pour the egg mixture over the beet greens. Dice the turkey bacon and sprinkle evenly over the dish. Bake at 350 degrees for 1 hour and 30 minutes. Leftovers taste just as good, but only if you reheat the portion you are eating as a leftover. I just added individual portions to the microwave and heated up that way, about 1 1/2 minutes. A great make ahead breakfast!