Beet-Top Crustless Quiche

• 1 Tbs. olive oil
• 1 small onion, chopped (1 cup)
• 2 cloves garlic, minced (2 tsp.)
• 4 cups beet greens, stems trimmed and coarsely chopped
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 tsp. baking powder
• 1 1/2 cups low-fat milk
• 1/4 cup grated Parmesan cheese

1. Heat oil in pot over medium heat.
2. Add onion, and saute 5 to 7 minutes, or until softened.
3. Stir in garlic, and cook 30 seconds, or until fragrant.
4. Add beet greens and 1/2 cup water.
5. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender.
6. Season with salt and pepper.
7. Cool 10 minutes.
8. Meanwhile, preheat oven to 350F.
9. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray.
10. Whisk eggs in large bowl 1 minute, or until frothy.
11. Whisk in flour and baking powder until no lumps remain.
12. Whisk in milk, and season with salt and pepper.
13. Stir Parmesan cheese and beet green mixture into egg mixture.
14. Spread in prepared pan.
15. Bake 50 to 60 minutes, or until browned and puffy on top.

olive oil, onion, garlic, beet greens, eggs, allpurpose, baking powder, lowfat milk, parmesan cheese

Taken from www.vegetariantimes.com/recipe/beet-top-crustless-quiche/ (may not work)