If you are making 'with crust', partially bake the pie shell at 450 degrees for 5-7 minutes or until lightly browned.

Remove from the oven and set aside. Reduce oven to 325 degrees.

otherwise, for a crustless version; preheat the oven to 325 degrees

Cook 3.5-4 cups of dandelion greens in salted boiling water until wilted but not completely cooked.

Drain using a colander (I wait a few minutes and then squeeze out excess moisture by hand)

Chop the dandelion greens into bite-sized pieces.

Saute the minced garlic in the olive oil and add the mushrooms.(this is where I add the green onions if using)

After about 5 minutes, add the greens. (this is where I add the extras like red peppers or sun-dried tomatoes)

This mixture is 'ready' when all the liquid has cooked off.

Beat 9 eggs in a bowl. Season with S+P and that dash of Hot Pepper flakes (or your favourite seasoning)

Add the cheese. Stir.

Put the greens mixture into the pie shell or directly into a pie or quiche pan.

Pour the eggs mix over the greens.

Bake at 325 degrees for about 35 minutes (or until the eggs are 'set')