Posted by: gdevi | June 20, 2010

Beet leaf quiche

I went to the farmer’s market yesterday and got some really good beets — a bunch of six beets each about the size of a small apple really, plus stalk and leaves, all for a dollar! I couldn’t believe my good fortune. Anyway, so today I decided to make a quiche with the beet root leaves. I couldn’t stand to throw those beautiful leaves away. Dayani’s friends Aylin and Emre had come over for a play date and I didn’t know if the kids and Krish would eat it so I also baked some chicken and roasted some potatoes for the quiche-detractors. But it turned out to be really good; even Emre’s and Aylin’s mother ate it and liked it.

Beet leaves belong to the same family as spinach and swiss chard and in fact the popularity of these latter vegetables eclipsed that of beet leaves to some extent. But beet leaves are excellent for digestion in general though like swiss chard they have been found to encourage the formation of kidney stones under certain conditions. So eat them in moderation. What I have discovered is that you can pretty much use beet leaves wherever you would used spinach or swiss chard. Beet leaves have a slightly more pronounced and strong flavor than spinach and even swiss chard and this flavor may be modulated with garlic.

Wash the beet leaves carefully taking care to make sure that there is no soil stuck to the spine of the leaf. Shake excess water off the leaves.

Chop the leaves finely.

Mince 3-4 cloves of garlic finely. I got beautiful purple garlic at the Farmer’s Market yesterday.

In a saucepan, add about 2 Tbsp of oil olive and saute the minced garlic in low to medium heat. Add the chopped beet leaves and stir well. Allow the beet leaves to cook with the garlic in the olive oil in medium heat until all the water is boiled off and the beet leaves start to get sauteed. Do everything in low heat taking care not to burn the garlic and the beet leaves.

Line a pie plate with your standard pie crust. I make my own crust but you can also use refrigerated ones from the grocery store.

Spoon the beet leaf mixture onto the pie crust. Sprinkle half a cup of shredded sharp cheddar cheese.

Beat well together four eggs with half a cup of milk, salt, pepper and a tsp of Worcestershire sauce.

Pour the egg mixture on top of the beet leaf and cheese mixture in the pie plate. Sprinkle another quarter cup of sharp cheddar cheese on top of the mixture evenly.

Cover the quiche with foil and bake in a preheated 350 F oven for 45 minutes until a fork inserted in the center of the quiche comes out clean. Check periodically after 30 minutes to make sure that the quiche is not burning.

So the next time you buy beets don’t throw the leaves away. I have another beet leaf recipe that I will post later.


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