Beet and Basil Quiche

Preheat oven to 425°F.

Cut off the tops and small root ends of the beets. Boil them for 20 minutes in enough water to cover them, until soft all the way through.

While the beets boil, chop the shallots, mince the garlic, and roughly chop the basil. Place in a large bowl with both cheeses.

In a medium bowl beat the eggs, and then stir in the evaporated milk and salt.

Once the beets are cooked, let them cool for a few minutes. Peel off the skin of the beets. Chop the beets into pieces no bigger than 1/2-inch by 1/2-inch. Add them to the bowl with the cheese and basil, etc. Mix the contents of the bowl.

Roll out your pie dough and place it in a greased pie pan. Bake the crust for 5 minutes, then remove it from the oven. Add the beets and basil mixture to the pie crust and spread evenly. Then, pour the egg mixture on top of the beets. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for another 20 minutes, until the eggs have set and the top has browned slightly. Enjoy!