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
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
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!
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!