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Dandelion Quiche

Dandelion Quiche

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How to cook Quiche Recipe 2018

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Dandelion Quiche

By: Eat Whole 2 Thrive via

Ingredients of Dandelion Quiche:

  • 3 oz freshly picked baby dandelion (or store-bought)
  • 2 Pasture-raised organic eggs
  • 1/2 cup chopped red onions
  • 1 clove minced garlic
  • 2 Tsp chopped sweet bell pepper
  • 1 sliced mushroom
  • salt and pepper
  • 1 teaspoon minced ham (optional)
  • 1 Tsp olive oil
  • 1/4 cup Chestnuts (optional)

Method for "Dandelion Quiche":

  1. Blanch washed dandelion in boiling water for 30sec and chill it in running cold water. Squeeze out excessive juice from the leaves to remove some bitter taste. Repeat 2 times. Finely chop dandelion and set aside.
  2. Heat up your cast iron wok/skillet on high heat until the wok is very hot. Add olive oil and turn down the heat to medium. Immediately saute onion in the wok for 1 minutes until the onion turn to translucent. Add garlic and all the other vegetables. Season it with salt and pepper.
  3. In a mixing bowl, whisk 2 eggs. It is a good idea to add 1 teaspoon of cooking wine (optioinal) and season the egg with a little bit salt.
  4. Transfer all sauteed vegetables into the egg bowl and mix them well. Set out two quiche dish and evenly distribute the mixture into these 2 quiche dish. Do not overfill the dish.
  5. Bake the quiche in the oven at 375F for 10-15 minutes until the egg is set. Then slice some of your favorite cheese and arrange them on top of the dish and bake another 10 minutes. Serve hot.

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