24 Egg Brunch Quiche - Recipe

     The crown jewel of quiches, this is what you pull out of your hat to impress!  Rich and creamy with beautiful color from sweet beets, beet greens, green onions, and dried cilantro, it is delicious!  Interwoven into the mix is two kinds of cheese, muenster and raw sharp cheddar!  Garlic powder distributes garlic flavor evenly throughout.  Plenty of bacon also brings smokey salty flavor too!

     I use a 10 inch springform pan to make this tall quiche, and there are many ways to serve it to showcase its beautiful strata.  I set the base of the springform pan on a silicon pad to keep it stationary while slicing.  Speaking of slicing see the pictures below:  there is the traditional wedge cut, thinly sliced rectangles, and cylinder shapes too!

24 Egg Brunch Quiche

(Serves 12)

1 T. Coconut Oil

1 1/2 Beets peeled and cubed
6 Green Onions

8 oz. Bacon chopped finely

2 c. Beet Greens and Stems chopped

2 Dozen Eggs

1 1/4 c. Goat Yogurt or Cow Yogurt

1/2 c. Heavy Whipping Cream

3 tsp. Garlic Powder

1/4 tsp. White Pepper

1 1/4 tsp. Salt

2 tsp. Cilantro dried

8 oz. Muenster Cheese cubed

8 oz. Raw Sharp Cheddar Cheese cubed

Preheat oven to 325 degrees Fahrenheit.  Grease a 10-inch spring form pan.  Wrap the bottom in extra large foil and fold ends up around the sides, then place in a roaster.  Begin heating water to simmer in a tea kettle for a water bath.

Heat coconut oil in a fry pan on medium heat.  Add the beets and sauté until softened.  Add green onions and sauté a couple minutes.  Remove all from pan and set aside.

Place the bacon into the pan and fry on medium heat until browned. Remove excess grease.  Add the beet greens and beet stems to the pan.  Sauté until the greens turn bright green.  Remove and set aside.

In a large mixing bowl, combine eggs, yogurt, cream, garlic powder, white pepper, salt, and cilantro.  Whisk until incorporated.  Stir in the cheese, beets, green onions, bacon and beet greens and stems.

Pour into the spring form pan.  Pour the hot water in the roaster 3/4 up the side of the pan, being careful not to get any in the quiche. 

Place into the oven and bake uncovered for 1 hour 15 minutes until set and at least 160 degrees Fahrenheit in the center of the quiche.  Slip a thin knife into the center of the quiche and lean slightly to the side.  The eggs in the quiche should look set inside, not runny.

With oven mitts on, carefully lift the pan out of the water and remove the foil.  Let cool for 10 minutes on a rack.  Slide a thin knife around the edge of pan then remove the sides of the spring form pan.  To ease cutting, rest 5 more minutes.  Serve from the base of the pan.  I like to place it on a silicon hot pad to keep it from sliding around.

Sources:
Eggs:  Harpers Ferry Family Farm, LLC
Beets, Beet Greens, Green Onions - Shenandoah Seasonal
Dried Cilantro - Full Moon Farm LLC

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Quiche cut into small rectangles.

Quiche cut into a cylindrical shape with a biscuit cutter.

 Below, it is served with Swiss chard from Shenandoah Seasonal drizzled with balsamic vinegar infused with apple from Taste of Old Country.  I sprinkled all with dried cilantro.

Served with Swiss chard and balsamic vinegar infused with apple.  Sprinkled with dried cilantro.

Traditional wedge cut.