Dandelion Quiche

Dandelion Quiche

Loosely based off a recipe from The Dandelion Celebration, A Guide To Unexpected Cuisine, by Peter Gail.

9" unbaked frozen pastry shell
4 cups fresh dandelion greens
4 cloves garlic, minced
2 scallions, sliced
1 lb (8 oz.) mushrooms
Rosemary, oregano, chives to taste or any combo of herbs you enjoy, fresh or dried
2 tbsp olive oil
1 tbsp all purpose flour
3 eggs
1-1/4 cups milk
2 cups or less swiss cheese, grated

1. Partially bake the pastry shell in a 450°F oven for 5 to 7 minutes or until just lightly browned. I pricked the bottom of shell with fork 3 times so shell wouldn't blow up. Remove from oven, reduce heat to 350°F degrees. Set aside.

2. Wash dandelion greens well, and remove the ends. Cook dandelion greens in salted boiling water until well wilted but not completely cooked (about two minutes). Drain thoroughly in colander and squeeze all liquid from greens. Cut greens into small pieces. Place in a bowl.

3. Saute dandelion greens, garlic, scallions mushrooms, and herbs in 1 tbsp. olive oil. Continue to saute until mushrooms are cooked and all liquid has evaporated. Then turn off heat and add the flour.

4. Beat together eggs and milk in a bowl. Add the dandelion mixture to this bowl.

5. Sprinkle grated cheese into patially baked crust and pour the egg and vegetable mixture over it.

6. Bake in 350°F oven for approx. 1 hour, or insert a knife blade just off center to test, if it comes out clean.

7. Let stand 10 minutes and serve. Makes 6 delicious servings!

Notes: The original recipe called for 1 (?) cups milk. And I had added too many dandelion leaves too. This amount needed a cooking time of 90 mins. The quiche still comes out excellent any way that you adjust it. The knife test is the way to go. If your quiche seems shallow, start testing at 45 mins.

Kim in Gardiner, NY


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