Rustic Dandelion & Wild Herb Quiche

It's springtime! The season of renewal, rebirth, and gentle shifts that support the body's natural detoxification processes. As we emerge from winter, bitter herbs like dandelion take center stage. While its bright yellow flowers have a delicate sweetness reminiscent of honey, the leaves bring a pleasantly bitter flavour, perfect for supporting liver health and digestion. What better way to enjoy their benefits than in these savoury Dandelion & Wild Herb Quiche!

Bright, slightly bitter dandelion greens pair beautifully with aromatic wild herbs, creating an earthy, herbaceous base. A silky custard filling adds richness, while the buttery, flaky crust provides a satisfying crunch, making each slice a perfectly balanced, spring‑forward flavour experience.

Preparation Time: 20 Minutes

Cooking Time: 35 - 40 Minutes

Serves: 6

Ingredients

Crust

3 cups all purpose flour (divided)

1 cup cold butter, cut into cubes (divided)

1/2 tsp salt

1/4 cup cold water

Quiche Filling

1 generous bunch of dandelion greens

4 large eggs

2 tbsp chives, snipped or finely chopped

1 tbsp calendula flower petals, dried (organic, food grade)

3/4 cup 1% milk (if you want a richer quiche you can use whole milk, low fat milk also works well)

3/4 cup Gruyère cheese or Swiss cheese, grated

Salt and pepper to taste

Directions

Crust

Make the Pie Crust Dough

In a food processor, add the all‑purpose flour and salt. Pulse to combine.
Add the butter cubes and pulse until the mixture looks like coarse sand.
Slowly drizzle in the cold water, pulsing until the dough clumps together when squeezed in your hand.

Chill the Dough

Transfer the dough to a lightly floured surface and shape it into a ball. It may feel crumbly at first, but keep working it until it comes together.
Divide the dough in half, flatten each half into a round disk, and place each disk in an airtight container.
Refrigerate for at least 1 hour.

Prepare the Crust for Baking

After chilling, roll each dough disk into a 12‑14‑inch circle.
Fit the dough into a pie plate, crimp the edges as desired, and prick the bottom all over with a fork.
Freeze the lined crust for at least 30 minutes.

Blind‑Bake the Crust (First Bake)

Preheat the oven to 425 °F.
Remove the crust from the freezer, line it with parchment paper, and fill with pie weights.
Bake for 15‑20 minutes.

Finish the Crust (Second Bake)

Carefully take the crust out of the oven, lift away the parchment paper and pie weights.
Return the crust to the oven and bake for an additional 10 minutes.
The crust will be partially baked and ready for your quiche filling.

Quiche Filling

Prepare the Dandelion Greens

Trim and discard the tough stems, then wash the leaves thoroughly.
Bring a large pot of water to a boil and set up a bowl of ice water.
Blanch the greens in the boiling water for 3 minutes.
Transfer them immediately to the ice‑water bath, drain, squeeze out excess moisture, and chop coarsely.

Preheat the Oven

Set the oven to 350 °F and allow it to reach temperature while you finish the filling.

Make the Filling & Assemble the Pie

In a large bowl, beat the eggs, calendula petals, milk, salt, and pepper until well combined.
Layer the bottom of the prepared pie crust with the shredded cheese, chopped dandelion greens, and chives.
Pour the egg‑milk mixture over the layered ingredients, spreading evenly.

Bake the Pie

Place the assembled pie in the pre‑heated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly browned.

Rest and Serve

Remove the pie from the oven and let it rest for 10-15 minutes to firm up.
Serve the pie warm (or hot) with a side salad. Enjoy!