Ingredients:
1 1/2 cups water
3/4 cup wild rice
5 eggs
3 tbls parmesan cheese, sheep or
goat
4 tbls goat feta cheese
4 tbls manchego or parmesan
4 cups wild dandelion greens
2 tbls dried sweet basil
1 pinch pepper
1 pinch sea salt (to taste)
1 tbls lemon juice
1 medium onion, sliced
1 tbls olive oil
1 tbls butter
1/2 cup organic full fat
cream
Step 1:
Place water in a pan, add rice and cover. Bring to boil and reduce heat as low as possible and let simmer for 20 minutes. Do not open lid.
Step 2:
When rice is done, fluff rice with a fork and mix with 1 beaten egg and 1 tbls grated cheese.
Step 3:
Press firmly into a butter-greased pie pan, forming a crust. Press up along
the walls so that it is about 1/4 inch thick.
Step 4:
Bake the crust for 15 minutes at 375 degrees F. Remove and set aside.
Step 5:
Steam dandelion greens in 3/4 cup water in a covered pot for 4 minutes.
Step 6:
Drain water and chop to about 2-inch lengths.
Step 7:
Add pepper and
lemon juice to the boiled dandelions and set aside.
Step 8:
Place sliced onions in a heated pan with olive oil and a teaspoon of butter and cook for 5 minutes.
Step 9:
Add the greens, pepper and basil to the pan and continue cooking until the mixture is well blended and then add lemon juice.
Step 10:
Combine remaining eggs, cheese,
cooled greens mixture, and cream in a bowl. Then pour carefully onto wild rice pie crust.
Step 11:
Place pie pan on a cookie sheet and bake for 30 minutes at 375 degrees F. To be sure it is done, stick a toothpick or knife into the pie and make sure none of the batter sticks to it. Let it rest 10 minutes before serving.
Notes: You can add some ham or bacon on top of the quiche before baking or add some manchego or
parmesan cheese on top after baking for additional flavor.
If you aren't used to bitter greens or children are also eating this dish, you can mix part spinach/part dandelion greens to reduce the bitter taste.