Don't throw out those beet greens! They make a great substitute for spinach in recipes! Mild flavoured and full of vitamins these dark leafy greens are fantastic in a quiche and have a higher iron content than spinach! Try this delicious filo pie packed with dark leafy greens, feta cheese and bacon!
Not all dark leafy greens are created equally and beetroot greens are high in fibre, magnesium, copper, vitamin B6, potassium and manganese and are higher than other greens in calcium. Not that I make an claims to be a nutritionist or an expert on these things but adding more vegetables have got to be good for you right?
You can of course make this delicious quiche vegetarian by omitting the bacon but I have to say that it really is wonderful with it in it for the added boost of flavour. I realised recently that I'm not very sensitive to vegetarians or vegans because while I love vegetables I also love seafood and meat and I really can't ever see myself giving them up. I was in a vegetarian restaurant and there was a man sitting next to us. Mochi was there and she was her usual quiet self just waiting patiently. Louise asked if Mochi would like some salad.
Without thinking I said, "I don't think so. Mochi is a carnivore, she loves chicken and only eats vegetables if they are stuck to her chicken and she can't get them off." The man next to us stiffened his back and turned away as if the conversation was too much for him and he looked back at me with a pained expression. As soon as I saw it I stopped all meat talk and resumed eating. But yes this quiche really is better with bacon. Maybe just don't mention it in a vegan restaurant ;)
So tell me Dear Reader, would you add bacon to this? And do you find yourself censoring your words around certain groups of people? Or do you speak first and then regret it?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Beet Green, Bacon, Feta & Filo Quiche
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40 minutes
- 8 sheets filo pastry
- 40g/1.4ozs. butter, melted
- 3 bacon rashers
- 6 eggs
- 1/2 cup milk
- 1 bunch beetroot greens, chopped
- 2 cloves garlic, peeled and finely chopped
- 1/2 cup spring onions, finely chopped
- 150g/5ozs. feta, cubed
- 1 chilli, diced
Step 1 - Preheat oven to 180C/350F. Butter a pie tin and then butter four sheets of filo folding them over. Then butter another four sheets and then overlap them so that they cover the base, sides and rim of the pie dish.
Step 2 - Cook the bacon in the oven for 8 minutes or until cooked through. Cut into small pieces. Whisk the eggs and milk in a bowl and add the beet greens, garlic, spring onions, feta, chilli and the bacon. Mix and then spoon into the pastry lined pie dish. Bake for 40 minutes or until eggs are set.