Dandelion Quiche


Something a bit different!

Dandelion Quiche

31/2 cups dandelion greens

1/2 lb mushrooms

9 eggs

1/2 cup grated Romano


Pie shell (optional)

1 tbsp Olive Oil

1-2 cloves Garlic,


2 tbsp Parsley,

fresh, minced*

Sea Salt + Black

Pepper to your taste

‘dash’ Hot Pepper Flakes

Cook 3.5-4 cups of dandelion greens in salted boiling water

until wilted but not completely cooked.

Drain using a


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’)
Health and Wellness Associates


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