We’re trying to start a community garden on Fort Sam Houston and one of our Master Gardeners was giving gardening tips along with produce yesterday. I came home with kale, spinach, beets, and swish chard.
Now, I love beets but have never had beet greens before. What better way to use up some vegetables than by making quiche.
I oiled my pampered chef muffin pan, added kidney beans, added chopped up beet greens, eggs, and cheese.
The quiche took about 20 minutes at 350 degrees in the oven.
Talk about delicious! I do believe I will make these again. They’re a good source of protein as well as a variety of vitamins and minerals.