Quiche!

I promised Dawn I’d blog my quiche recipe, so here it is! (note: use any vegetable you want (pre-cooked)… I had beets on hand and I find that they add a real nice flavor of mellow sweetness to this quiche.

1 9in deep dish frozen pie shell (do not precook)
4 eggs
½ cup heavy whipping cream
1 bunch beets (with tops)
½ medium onion, chopped
3 cloves garlic, minced
2-3 strips of crisp cooked bacon, crumbled (reserve bacon grease)
Grated parmesan cheese

1. Cut tops off of beets and wash both the beets and greens thoroughly. Chop the greens & stems into 1 inch pieces.

2. Add beets to a pot of unsalted water and bring to a boil. Cook for approximately 30 mins or until tender.

3. Cook bacon in large frying pan until crisp. Reserve about 1 tbs bacon grease.

4. Cook onion and garlic in bacon grease until translucent.

5. Add beet greens and sauté until wilted. Remove from heat.

6. Remove beets from boiling water and rinse under cold water (so you can handle) and peel and chop to a medium dice.

7. Add beets and crumbled bacon to frying pan and toss to incorporate with greens mixture.

8. In a medium bowl, whisk eggs and cream until frothy.

9. Toss in one generous handful of parmesan cheese and whisk to incorporate.

10. Add vegetables to frozen pie crust and pour egg mixture on top of vegetables. Use a spoon or spatula to evenly distribute vegetables.

11. Bake in preheated oven at 350 for 40 minutes until uniformly golden on top.

I just ate a piece for lunch! Yum!