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



Posted on May 22, 2015, in Foods and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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