Beet greens and Quinoa

I decided to do something a bit different with my quiche this week.  At the farmers market, they had beets with the most beautiful green tops I have seen in a long time.  Beet greens are my preferred green because they have a unique flavor that is very subtle, but nice.  I have wanted to try and come up with a crust for my quiches because sometimes they come out quite liquid-y depending on what vegetables are in the quiche.  I believe the reason you have a crust is to absorb some of that off-liquid.  So, this morning, I decided to try and make a crust out of quinoa.  The reason that I chose quinoa is because the grain stays compact and has 4 grams protein per serving.  These are useful qualities for a person who has had gastric surgery.  You have to put together the crust and bake it.  Then once done baking, you fill the crust with your fillings and bake the quiche.  Today's quiche will have caramelized candy onions, Michigan ham and beet greens and stems.  To finish the flavor profile off, I have a nice aged Swiss cheese.

Beet Green and Ham Quiche with Quinoa Crust

Quinoa Crust

• 1 1/2 cups cooked quinoa
• 1/2 cup mozzarella cheese
• 1 large farm-fresh egg*

Filling 

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 medium candy onion**, sliced
• 1 small bunch of beet greens and stems**
• 1 cup Michigan ham, diced
• 2 oz aged Swiss cheese, thinly sliced
• 5 farm-fresh eggs*
• 1 cup skim milk
• 1 tsp garlic powder (I didn't have fresh garlic)
• Salt & Pepper, to taste

Preheat oven to 400F.  To make crust, cook quinoa as directed (I chose to use the microwave).  Beat egg; then mix quinoa, cheese and eggs completely.  Press into the bottom of prepared pie plate.  Bake for 15 minutes or until edges brown. Remove from oven.

Reduce oven to 350F.

Thinly slice the onions, set aside.  Wash and dry the beet greens and stems.  Separate stems from leaves.  Cut stems into 1/2" pieces.  Stack leaves and roll up; cut into 1/2" pieces.  Heat olive oil and butter in a large skillet over medium heat.  Add onions and mix well.  Cook until just translucent, then reduce the heat to med-low.  Cook, stirring frequently, until onions begin to caramelize.  Add stems and ham to pan and continue cooking until stems start to become soft.  Add leaves and mix well.  Cover and cook until greens just begin to wilt (about 5 minutes).  Cover and set aside allowing mixture to steam for about 10 minutes.

 In a medium bowl, beat eggs.  Season with garlic powder, salt and pepper.  Pour in milk and beat until completely smooth.

To assemble, place fillings into crust.  Layer with thinly sliced Swiss.  Pour egg mixture over fillings.  Bake for 30 minutes or until knife, inserted into center, comes out clean.  Allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Nutritional information (1/6 quiche):
Calories                                 279
Total Fat                                  14
Cholesterol                            194
Carbohydrates                         21
    Fiber                                      3
    Sugar                                     2
Protein                                     18