Prep time: 30 min.
Cook Time: 40 min
Makes 1 quiche.
1 bunch leeks
Tops of 1 bunch of beets
1 Olive Oil Pie Crust (See Below)
1/2 cup plain yogurt
Salt and Pepper to taste
Gruyere or Parmasean Cheese
2 Potatoes (grated or very thinly sliced)
1/4 teaspoon Nutmeg
For the Crust:
First off- you should never feel the need to buy a pie crust! Making your own is quick and easy. I like to use this recipe from King Arthur Flour:
heaping 1/2 teaspoon salt
1 teaspoon sugar
3/8 teaspoon baking powder
7 tablespoons (1/2 cup less 1 tablespoon) oil: canola, vegetable, olive, peanut, your choice
1/4 cup cold water
Whisk together the flour, salt, sugar and baking powder.
Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
Crimp the edge, or flatten with the tines of a fork.
For the Filling:
I love leeks and left my recipe super plain, but feel free to add more spices or additions! I based this recipe off of a traditional Uruguayan recipe (they use nutmeg and potato in their quiche) but substituted yogurt for cream or milk to make it a little more tangy and healthy.
Preheat oven to 375 degrees.
Chop the stems of the leeks in rounds until they split into their leaves. Wash in a bowl after chopping if needed.
Chop the Beet Greens (no need to pull the leaves off the stems).
Sautée the leeks for 3 minutes on medium heat and add the beet greens (and optional grated potato if desired). Sautée until the greens are wilted and leeks soft.
Whisk together the salt, pepper, eggs, and yogurt (and optional nutmeg, cheese or whatever spice you prefer).
Fill the crust with the leek mixture and pour the egg mixture on top. Bake until the eggs turns golden and remains firm when you shake it. Enjoy!