Weekday Vegetarian: You Can Forage to Make This Dandelion Quiche


Photo: Emma Alter

I shared a quiche recipe with Planet Green readers just last week, but something about spring vegetables and eggs go together and so we ate another quiche this week. This is a great recipe, because dandelions are incredibly common and easy to forage in the cityOur neighbourhood is covered with the ubiquitous little yellow flowers right now, and you can often see people out in parks with sharp knives and bags to collect them.

Spraying pesticides and herbicides is illegal in Toronto, so you can be sure that you are picking poison free plants. If that isn't the case where you live, be careful where you get them. If you have tender young plants you can make salads with them. They tend to become more bitter as they get older and larger, so cooking is a better idea. You can always just sautee them, but you can bake this into this delicious quiche. If you are worried about the bittterness, then blanch the dandelions first.

This recipe was created and baked by Rebecca Vandevelde.

Dandelion Quiche
For the crust

1 1/2 cups flour (chilled)
1 cup butter (cold)
1/2 cup ice-cold water.

1. Cut the butter into the flour. Place the bowl in the fridge to remain ensure that everything remains cold, and then add the water. Mix until just blended and press into an 9 inch springform pan.

2. Bake at 375 degrees for 15-20 minutes, or until just starting to brown. Remove from the oven and allow to cool to room temperature.

For the filling

1 head of garlic
1 bunch dandelion greens, washed, trimmed and cut into bite-sized pieces.
6 large eggs
1 cup of milk
1 generous cup of grated Parmesan
Juice and zest of 1 lemon
Salt and pepper to taste

1. Roast the head of garlic by trimming off the top and pouring oil onto it, then place it on a pan next to the pie crust and leave it in the oven at 375 for about 45 minutes.

2. Saute the dandelion greens with the lemon, salt and pepper to reduce some of the bitterness. Set aside to cool.

3. Beat the eggs and milk together. Add the Parmesan and cooled greens salt and pepper and pour into the crust.
Bake at 325 degrees for 35 to 40 minutes, or until the eggs are cooked through and set.

More Spring Vegetable Recipes
Fiddlehead and Edamame Salad
Asparagus and Garlic Pasta
Wild Leek Soup with Asparagus and Sorrel

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