Delicious dandelions for a healthier quiche
Greens are the star of this delicious quiche.
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.
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.
Servings: 6
Prep time: 45 minutes
Cook time: 35 minutes
Ingredients
- 2 teaspoons active dry yeast
- 1/4 teaspoon sugar
- 5 large or extra-large eggs, at room temperature
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup whole-wheat flour
- 1 cup unbleached flour (more as needed)
- 3/4 teaspoon salt plus more to taste
- 1 bunch dandelion greens, about 12 ounces
- 1 small onion, chopped
- 6 mushrooms, sliced (about 1 cup sliced mushrooms)
- 1 or 2 garlic cloves (to taste), green shoots removed, minced
- 3/4 cup low-fat milk
- Freshly ground pepper
- 3/4 cup Gruyère cheese, grated (3 ounces)
Directions
- To make the olive oil yeast crust, dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes.
- Beat in 1 egg and the olive oil.
- Combine the flours and salt, then stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer — combine the ingredients using the paddle.
- Work the dough until it comes together in a coherent mass, adding flour as necessary.
- Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball.
- Place in a lightly oiled bowl, cover the dough tightly with plastic wrap and allow to rise in a draft-free spot until doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into 2 equal pieces. Shape each piece into a ball without kneading it.
- Cover the dough loosely with plastic wrap and let rest for 5 minutes. Then roll out into thin rounds and line pan.
- If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven or thawed and placed into a tart pan for another quiche.
- Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in 2 changes of water. Bring a large pot of water to a boil and fill a bowl with ice water. When the water comes to a boil, salt generously and then add the dandelion greens. Blanch for 4 minutes and transfer to the ice water. Drain, squeeze out excess water, and chop.
- Preheat the oven to 375 F.
- Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add a pinch of salt and the mushrooms.
- Cook, stirring, for 4 to 5 minutes, until the mushrooms have softened and the onions are golden.
- Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute and remove from the heat. Season to taste with salt and pepper.
- Beat the remaining 4 eggs in a large bowl.
- Roll out pastry shell, place in tart pan. Brush the bottom of the pastry shell with a bit of the beaten eggs, and place in the preheated oven for 5 minutes. Remove from the oven.
- Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste, and stir in the cooked vegetables and cheese. Turn into the crust.
- Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Nutrition information (per serving)
- Calories: 347
- Total fat: 22 g
- Saturated fat: 8 g
- Trans fat: 0 g
- Cholesterol: 141 mg
- Sodium: 440 mg
- Total carbohydrate: 25 g
- Dietary fiber: 1 g
- Total sugars: 3 g
- Protein: 12 g
- Monounsaturated fat: 9 g
- Polyunsaturated fat: 2 g