This is a healthy and very tasty quiche inspired by the New York Times cooking section.
Even though dandelion greens are often quite bitter, they mellow when blanched and then combined with the eggs, onions, and mushrooms. I was surprised that my 13-year-old son declared it "delicious." I didn't tell him that the crust is also a healthier version of the typical tart pastry, featuring olive oil and whole wheat flour.
Feel free to customize depending on your taste and what you have on hand. Other types of greens — chard, kale, or spinach — can be easily substituted for dandelion greens.
Prep time: 45 minutes
Cook time: 35 minutes