Dandelion Green Quiche Makes 1 quiche; serves 6 By the time dandelions appear in your yard, spring has arrived. How appropriate, then, that this long-reviled, pesky weed helps the body with its spring cleaning. Because it stimulates the liver – the body’s main detoxification organ – dandelion should be included in your diet at this time of year, notes Brigitte Mars, the Colorado herbalist who created this recipe. Pick dandelions fresh from your yard or buy them at your natural foods market. Dandelion also aids digestion and acts as a diuretic.
Prep Time: 15 minutes
Baking Time: 40 minutes
Crust:
1/3 cup vegetable oil
2 tablespoons skim milk or soy milk
3/4 cup unbleached white flour
3/4 cup cornmeal
1 tablespoon fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
Filling:
1 medium onion, chopped
1 teaspoon vegetable oil
1 cup grated cheese (Swiss works well)
2 1/2 cups chopped dandelion greens
2 eggs
2 ounces low-fat or nonfat cottage cheese
Salt and pepper
1. Preheat oven to 425°F.
2. To make crust, mix oil and milk, then add the dry ingredients, stirring until a dough forms.
3. Grease bottom and sides of a 10-inch quiche dish or pie pan. Press dough into dish.
4. Bake 5 minutes, then remove from oven.
5. While crust is baking, lightly sautè onion in oil. Place onion in prebaked pie shell.
6. Add grated cheese and dandelion to contents of pie shell.
7. In a blender, purèe eggs, cottage cheese, salt and pepper. Pour over greens in pie shell.
8. Reduce heat to 350°F and bake for 35 minutes until top of quiche is golden brown.
Note: Dandelion is inadvisable for individuals suffering from gastrointestinal problems, including those involving the stomach, bowel and gallbladder.
