Fried Quiche with Dandelion Greens

This is one of my favorite egg dishes. It's so easy and you can use any seasonal produce and whatever green suits your fancy. I posted about this on Facebook a while back and got so many nice comments it made me decide to start a food blog :)

So today for lunch, I wanted some fried quiche, but realized that the baby spinach I usually make it with had gone south and needed to retire to the compost bin. But, while dumping the wilted (and somewhat slimy) greens and lamenting my strong urge for greeny, eggy deliciousness I spotted the perfect substitute for my spinach growing happily all over my yard. Dandelion greens. Before the lovely flower emerges, this tender green isn't bitter at all and can also be eaten raw in salads. It's exceptionally healthy for you and delicious as an alternative to other expensive greens that you might buy at the grocery store. The best part is... it's free. As long as you don't spray your lawn, you can have an endless supply of salad greens and greens to saute all summer long. My girls and I actually enjoy frying up the flowers as well, which are a tad more bitter, but also have a sweetness to them.

So, don't be hating on the dandelions this summer - learn to love them and appreciate them! You can start by making this crazy delicious dish.

Fried Quiche with Dandelion Greens
1 cup mushrooms cut into small chunks
1/2 onion, diced
2 cloves garlic, minced
2-3 cups rinsed and chopped dandelion greens
5-6 eggs
1/2 cup crumbled cooked bacon
1/4 cup chopped fresh parsley (or chives)
salt and pepper to taste
(optional: garlic powder)

Fry the mushrooms, onions and garlic in a hot pan with a little olive oil until onions are translucent and mushrooms start to release moisture. Turn down the heat and cover the mixture with the dandelion greens and let them wilt for a minute or two. (I also sprinkle the greens with some garlic powder, but I'm kind of a garlic freak...) Crack eggs over the greens in a way that distributes yolks around the pan. You can use a spoon to get them into place. Sprinkle the bacon and a little salt and pepper over the eggs then cover the pan for 3-4 minutes until the egg whites are cooked. Toss parsley over the eggs and serve hot.

You can substitute other vegetables and greens. Try this with zucchini, red peppers and spinach or eggplant, tomatoes and arugula. It's all good.