Dandelion Quiche

Special Note: This information is provided as an education resource only. This statement has not been evaluated by the FDA. This article is not intended to diagnose, treat, cure or prevent any disease.

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 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 Diced
- 1/2 Cup Yellow or White Onions, Diced
- 1 bunch dandelion greens, washed, trimmed and cut into bite-sized pieces.
- Parsley, 1/2 cup fresh leaves
- 6 large eggs
- 1 cup of milk
- 1 generous cup of grated parmesan
- Juice and zest of 1 lemon
- 1 TBSP Extra Virgin Olive Oil
- Salt and Pepper to taste

Optional: Bacon, Ham, or Sausage- Already prepared and crumbled or diced

1. Sauté the dandelion greens with the lemon, garlic, onions, dash of salt and pepper to reduce any bitterness in a bit of olive oil. If you are worried about bitterness, you can blanch the dandelion greens before this step. Set aside to cool.

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

3. Take out of oven and let set for 3-4 minutes before cutting.