Monday Brunch

Crustless Quiche with Beet Greens and Havarti Cheese

My Beloved brought me more beets from the farmers market Saturday, and while I immediately prepared the small jewel-like roots by braising them in beer, the red and green tops languished on my kitchen counter for a few days. This morning I plunged them into a cold water bath and sorted out the way-too-wilted parts, chopped the survivors up, and married them to eggs, cream and cheese.

1/2 an onion, chopped
2 small carrots, chopped
1 clove garlic, chopped

Get these three going in a skillet with a little olive oil, sautee till the onions start to turn transparent.

One bunch of beet greens, rinsed and chopped

I also used up what was left of my spinach. Greens could be anything though, chard or probably even kale.
Add chopped greens to skillet, douse with a generous glug of your favorite vinegar (I used Balsamic since it was sitting out on the counter), and cover and cook till the greens are quite wilted. Remove from heat and let cool slightly.

In another mixing bowl whisk

3 large eggs
1/2 cup heavy cream
1/2 cup milk
1/2 cup shredded cheese - Havarti for me since I love it with beets.

When the greens are a bit cool, stir them into the egg mixture, then pour that into a pie plate that has been sprayed with oil. Bake in a 35o degree oven for about half an hour. Ohh, so yummy.