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Beet Greens and Bacon Quiche: The Ultimate Brunch Dish

Updated: May 14

Beet greens and bacon quiche

Weekends are a great time for brunch. For those who like to sleep in before a day of running errands or attending social events, this protein packed meal is a great way to stay full through all the weekend adventures.

Beet greens are currently in season and make a great addition to this dish. They are crunchy and buttery and blend well with the rest of the ingredients of the quiche.

It also adds a ton of health benefits to your meal. Beet greens are packed with essential micronutrients like copper, potassium, magnesium, iron and calcium. Most people think dairy is the best calcium source, but you can also get it from veggies! Many of these micro nutrients you might find in your multivitamin but when consumed through whole foods tends to have better absorption rates. Not to mention the added fiber and water in the greens which helps you stay full for hours!

This recipe take a total of about 45 minutes to make. It can be prepped ahead of time and reheated next day.

Now let's dive into the recipe.

Beet greens


  • 1 pre-made pie crust (store-bought or homemade)

  • 4-5 slices of bacon, chopped

  • 1 bunch of beet greens, washed and chopped

  • 1 small onion, diced

  • 4 eggs

  • 1 cup milk

  • 1 cup shredded cheddar cheese

  • Salt and pepper to taste

  • Optional: chopped fresh herbs like thyme or parsley for garnish


  1. Preheat your oven to 375°F (190°C).

  2. Place the pie crust into a pie dish and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Bake the crust for about 10 minutes until lightly golden. Remove from the oven and set aside.

  3. In a skillet over medium heat, cook the chopped bacon until it's crispy. Remove the bacon from the skillet and drain on paper towels, leaving the bacon fat in the pan.

  4. In the same skillet with the bacon fat, add the diced onion and chopped beet greens. Sauté until the greens are wilted and the onions are softened, about 5-7 minutes. Season with salt and pepper to taste.

  5. In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.

  6. Spread the cooked beet greens and onions evenly over the pre-baked pie crust. Sprinkle the cooked bacon on top, followed by the shredded cheddar cheese.

  7. Pour the egg and milk mixture over the filling in the pie crust, ensuring it's evenly distributed.

  8. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.

  9. Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing.

  10. Garnish with chopped fresh herbs if desired. Serve warm and enjoy your Memorial Day themed beet greens and bacon quiche!

Tips for my friends with food allergies or food sensitivities:

  • You can make your own pie crust if you want to make it gluten free.

  • If you do not eat meat you can replace the bacon with seitan.

  • Use a milk and cheese alternative (although this will alter the taste and texture of the quiche)

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