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Delicious Dandelion Quiche Recipe template

Ingredients

  • 31/2 cups dandelion greens
  • ½ lb mushrooms
  • 9 eggs
  • ½ cup grated Romano cheese
  • 1 tablespoon Olive Oil
  • 1-2 cloves Garlic minced
  • 2 tablespoon Parsley fresh, minced*
  • Sea Salt + Black Pepper to your taste
  • 'dash' Hot Pepper Flakes
  • Pie shell optional -- follow package directions or pre-bake

Instructions

  1. If you are making 'with crust', partially bake the pie shell at 450 degrees for 5-7 minutes or until lightly browned.
  2. Remove from the oven and set aside. Reduce oven to 325 degrees.
  3. otherwise, for a crustless version; preheat the oven to 325 degrees
  4. Cook 3.5-4 cups of dandelion greens in salted boiling water until wilted but not completely cooked.
  5. Drain using a colander (I wait a few minutes and then squeeze out excess moisture by hand)
  6. Chop the dandelion greens into bite-sized pieces.
  7. Saute the minced garlic in the olive oil and add the mushrooms.(this is where I add the green onions if using)
  8. After about 5 minutes, add the greens. (this is where I add the extras like red peppers or sun-dried tomatoes)
  9. This mixture is 'ready' when all the liquid has cooked off.
  10. Beat 9 eggs in a bowl. Season with S+P and that dash of Hot Pepper flakes (or your favourite seasoning)
  11. Add the cheese. Stir.
  12. Put the greens mixture into the pie shell or directly into a pie or quiche pan.
  13. Pour the eggs mix over the greens.
  14. Bake at 325 degrees for about 35 minutes (or until the eggs are 'set')

Recipe Notes

This recipe calls for parsley but use what you have on hand.
Yesterday, I made this recipe with green onions,(scallions), added ¼ cup of arugula and ¼ cup of diced red peppers too.
It's a quiche ~
Fun to experiment. It tastes great the next day too, at room temperature.
This version IS crust-less.