|"El Quiche", with optional fried potato topper|
1 cup finely chopped beet greens
1/2 cup chopped onion
2 tbs chopped Ancho chile
3/4 cup grated Manchego
1/3 cup milk or cream (almond works great for this)
1 package puff pastry
Soak 1 dried Ancho chile in a bowl of hot water for 30 minutes. Preheat oven to 425, and roll puff pastry to about an 11"-ish square and place in a 9" pie pan (trim the edges). In a pan, over medium/high heat, saute the chopped onions and Anchos in olive oil, until the onions are translucent. Then, add the beet greens, allow to wilt for about 5-7 minutes. Whisk 3 eggs and brush the edges of puff pastry with egg wash then add the milk and cream and whisk again. Fold in all ingredients and pour into puff pastry. Bake until crust is gold brown and the eggs are cooked, about 25 minutes. Let cool for 10 minutes, and enjoy y'all!