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Savory Forager’s Dandelion and Wild Garlic Quiche

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A cozy and approachable quiche featuring fresh foraged dandelion greens and wild garlic, perfect for springtime. This recipe blends earthy, slightly bitter greens with a mild garlicky punch in a flaky crust.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 2 cups (about 60g) fresh dandelion greens, washed and roughly chopped
  • 1 cup (about 40g) wild garlic leaves, chopped
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half
  • 1/2 cup (50g) grated Gruyère or sharp cheddar cheese (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or butter for sautéing

Instructions

  1. Make the crust: In a medium bowl, mix 1 1/4 cups flour and 1/2 teaspoon salt. Add the cold, cubed butter and blend until the mixture looks like coarse crumbs with some pea-sized bits remaining.
  2. Add ice water: Slowly add 3 tablespoons of ice water, stirring gently with a fork. If the dough isn’t coming together, add the remaining tablespoon. Form into a ball, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic, dandelion greens, and wild garlic leaves. Sauté for 3-4 minutes until wilted but still vibrant green. Remove from heat and let cool slightly.
  4. Preheat oven to 375°F (190°C).
  5. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to tart pan, press into edges, trim excess, and prick bottom with a fork.
  6. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake an additional 5 minutes until just golden.
  7. Mix custard: Whisk together 3 eggs and 1 cup milk or half-and-half until smooth. Stir in sautéed greens and onions, and cheese if using. Season with salt and pepper.
  8. Fill and bake: Pour filling into pre-baked crust and spread evenly. Bake for 30-35 minutes until custard is set and top is lightly golden. A knife inserted should come out clean.
  9. Cool and serve: Let quiche cool on a rack for at least 10 minutes before slicing.

Notes

Use young dandelion leaves for less bitterness. Blind bake crust to avoid sogginess. Cover crust edges with foil if browning too quickly. For gluten-free, substitute flour with almond or oat flour. For vegan, replace eggs with chickpea flour batter and use plant-based milk and cheese alternatives. Avoid overfilling the pan to prevent spills. A gentle shake of the pan helps judge doneness.

Nutrition

Keywords: dandelion greens, wild garlic, quiche, spring recipe, foraged greens, savory pie, easy quiche, homemade crust

Find it online: https://chrisfeasts.com/savory-foragers-dandelion-and-wild-garlic-quiche-easy-homemade-recipe-for-spring/