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Dandelion Quiche

Dandelion Quiche combines tender greens, creamy eggs, and flaky crust into a comforting family-friendly meal perfect for brunch or dinner. It bakes beautifully, balances rich flavor wonderfully, and transforms simple ingredients into something hearty and surprisingly satisfying afterward.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Quiche Filling
  • 1 prepared pie crust unbaked
  • 4 large eggs room temperature
  • 1 cup milk whole milk
  • 1 cup dandelion greens washed and chopped
  • 1 2 cup shredded cheddar cheese sharp preferred
Seasonings
  • 1 tablespoon olive oil for sautéing
  • 1 small onion diced
  • 1 2 teaspoon sea salt adjust to taste
  • 1 4 teaspoon black pepper freshly ground

Equipment

  • Mixing Bowl
  • Pie Dish
  • Whisk
  • Oven
  • Skillet
  • Freezer

Method
 

  1. Preheat the oven and place the pie crust carefully into a lightly greased pie dish.
  2. Cook onion and dandelion greens in olive oil until softened and slightly tender.
  3. Whisk eggs, milk, sea salt, and black pepper together until smooth and creamy.
  4. Spread cooked greens and cheddar cheese evenly inside the pie crust before pouring eggs.
  5. Bake until golden with set filling and lightly crisp crust edges forming beautifully.

Notes

Bake slightly less for softer creamy filling or longer for firmer slices with crisp crust. Freeze cooled slices individually for future meals. Handle warm quiche carefully because fresh slices break easily. Customize flavors with bacon, mushrooms, herbs, or feta cheese. Store refrigerated for four days and reheat gently.