Ingredients
- 2 tablespoons olive oil, divided
- 1 bunch green onions, trimmed and chopped
- 1 bunch beetroot leaves, stems trimmed (ca. 250 g), or other greens (see tips below)
- Sea salt and freshly ground black pepper, to taste
- 4 medium eggs
- 180 g feta cheese, crumbled
- 200 g cottage cheese
- 1/3 cup milk, I use unsweetened soy milk (80 ml)
- 1 tablespoon unsalted butter, melted and cooled slightly
- pinch of red chili flakes
- 1 small bunch fresh parsley leaves, chopped (ca. 1/2 cup)
- 1 small bunch fresh dill leaves, chopped (ca. 1/2 cup)
- 1 tablespoon freshly squeezed lemon juice
- 1 roll fresh quiche or pie crust (270 g, Ø 32 cm, store-bought refrigerated dough)
Instructions
- Heat the oven to 350°F / 180°C fan-assisted (400°F / 200°C standard) and grease a quiche or pie form (26 cm Ø) with butter.
- In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add the green onions and a pinch of salt. Sauté until the green onion is soft, about 10 minutes. Transfer to a large bowl.
- Add the remaining I tablespoon oil to the skillet, and add the greens (work in two batches, if needed). Sauté , stirring often, until the greens have wilted, about 5-6 minutes. Season with a little salt and pepper, to taste. Transfer to the bowl with the green onions to cool.
- In a second bowl, stir together the eggs, feta, cottage cheese, milk, melted butter, chili flakes, and chopped parsley and dill. Add this mixture to the cooled greens along with the lemon juice, Stir until well-combined.
- Drape the rolled quiche dough out over the greased tart / quiche form. Gently mould the pastry into the form. Spread the greens and cheese mixture mixture evenly over the bottom of the crust.
- Transfer to the preheated oven and bake until the crust is golden brown and filling set; 35-40 minutes.
- Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- When using beet leaves in cooking, be sure to choose a bunch of beets that are very fresh and not limp, wilted or yellowed. The greens should appear fresh, full and have a bright, green color. To keep beet leaves fresher longer, cut the beet greens from the beetroot (save them!), wash them and then place them in a salad spinner and store in the fridge until ready to use. Alternatively, wash and shake off excess water, then wrap in dry paper towel and store in a plastic bag in the fridge.
- Alternatively use other greens, such as 400 g Swiss chard, stems removed, leaves sliced. You can also use stemmed spinach or kale (250-300 g leaves).
- Leftovers can easily be reheated in the oven and enjoyed the following day.