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I love beets. Not the pickled kind you buy in a jar – fresh beets. I always roast them, and I most-often use them to make one of my favorite salads, though I have been known to slice them as a burger topping, or dice them along with a mix of other root-vegetables for an easy winter side dish.

But beets for breakfast?? Never crossed my mind! So, when I came across a crustless quiche recipe, featuring beets & their greens, I was excited to try it. When I skimmed the ingredients and realized I had them all on hand, I knew this recipe was meant to be my first beet experiment.

crustless bacon-y beet quiche 2

Crustless Bacon-y Beet Quiche

6 slices bacon, cooked till crispy and crumbled

3 cloves garlic, minced

1 small white onion, minced

1 pound beets, peeled, sliced and roasted

greens from 1 pound of beets, washed, stemmed and chopped

4 eggs

3/4 cup milk

2/3 cup grated Monterey Jack cheese

Salt and pepper, to taste

Prep the beets first, so they can roast while you are prepping everything else! I sliced the beets, cut the slices in quarters to make them more bite-sized, then tossed them in olive oil and roasted them at 400 degrees for about 40 minutes.

While the beets were roasting, I prepped the garlic, onion and beet greens. I also mixed the eggs, milk, cheese, salt and pepper together and set the mixture aside.

Next I cooked the bacon. Once crispy, I put it on a paper-towel lined plate to cool, and threw the garlic and onion into the pan to cook (after draining most of the bacon grease). After sauteing them for about 2 minutes, I added the beet greens to the pan and continued cooking until the greens wilted.

By this time the beets were ready (I am not the fastest at prep!) so I stirred everything together and poured it into a 8×8″ casserole dish. It baked for about 30 minutes at 375 degrees, then I let it sit for 10-ish minutes (to firm up) before cutting, serving, photographing & eating!

The Result?

Really yummy! Would I make it again? Yep!

Would I change anything? Depends who I’m cooking for…

I found it too bacon-y. Next time, I would at least cook the veggies in a separate pan (not in the bacon grease!) but more likely I’d skip the bacon altogether. We rarely buy bacon anyway, we just happened to have some leftover from a Christmas Eve brunch we hosted. But, if I was making it for a beet-hater I would probably keep the bacon because its flavour almost drowns out the taste of the beets.

Cory gave it a 4/5 stars (and ate 3 pieces in one sitting) and I agreed!

crustless bacon-y beet quiche 1

8 thoughts on “Beets for Breakfast??

  1. Amy! Congrats on your food blog! Yet another thing we have in common. We should connect about all things blogging! In the meanwhile, I’m looking forward to trying this quiche. Great idea.

  2. Hey Jessie!! Thanks, and congrats to you too! I should have left a hello comment on your blog, but I guess I got all caught up in the excitement of preparing my first post! :) We should connect for sure – I’m trying to (quickly!) learn as I go. Maybe a David’s Tea date sometime?!

  3. Hey Amy….I was watching a cooking show the other day (ok will admit it was Diners, Drive Ins and Dives) and they featured a ‘beet burger’…..look great, you might like it. I think it should be on their website.

    • Hi Barb! Thanks for the suggestion…I have never seen that show, but I will look for their website! I had a really yummy beet burger in a restaurant once, so I was definitely thinking of trying to make my own, but I haven’t found a recipe yet. :)

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