You can replace the turkey bacon in this delicious quiche with pork bacon, ham, or sausage, or leave it out altogether for a tasty vegetarian option. Serve with roasted beets and freshly baked bread. Serves 8.
1 Tbs. olive oil
1 sweet Vidalia onion, chopped
2 cloves garlic, minced
8 oz. turkey bacon, diced
2 cups beet greens, stems trimmed and coarsely chopped
1/2 cup vegetable broth
3 large eggs
1/2 cup white whole wheat flour
1/2 tsp. baking powder
1 1/2 cups skim milk
1/2 cup grated Parmesan cheese
~ Add olive oil to a skillet over medium heat. Fry bacon until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Drain all but 1 tablespoon fat from the skillet and return to the heat.
~ Add onion, and sauté 5 to 7 minutes or until softened.
~ Stir in garlic and cook 30 seconds or until fragrant.
~ Add beet greens and broth. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.
~ Meanwhile, preheat oven to 350°F. Coat an 8-inch glass pie dish with cooking spray.
~ Whisk eggs in large bowl until frothy.
~ Whisk in flour and baking powder until no lumps remain.
~ Whisk in milk, and season with salt and pepper.
~ Stir Parmesan cheese, bacon, and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 min. until browned and puffy on top.