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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Dandelion Potato Mushroom Blue Cheese Quiche Recipe

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This recipe for Dandelion Potato Mushroom Blue Cheese Quiche is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup oil
1/4 kitchen stock
1 1/2 cup chopped, washed leeks
2 medium new potatoes, sliced 1/4 in thin
6 cloves garlic
1 cup sliced mushrooms
1 small bunch of dandelion greens
2 cups crumbles blue cheese (or cheese of choice)
3 eggs
1 1/2 cup heavy cream
1 deep dish pie shell
1/2 grated Parmesan cheese
salt & pepper
Directions:
Directions:
Preheat oven to 350º. In a large skillet, saute leeks, garlic, mushrooms, potatoes and dandelions in oil. Simmer for 5 minutes and add kitchen stock. Prepare pie shell in a 2 x 9 pie dish. Placing half cheese in bottom of pie shell. Strain sauteed vegetables, reserving the liquid. Add all sauteed ingredients and top with remaining cheese. Whip 3 eggs, cream, and salt & pepper to taste. Add reserved liquid to whipped mixture. Pour mixture over vegetables and cheese. Top with grated Parmesan cheese. Bake at 350º for 50 minutes or until knife comes out clean. Before serving let cool for at least 15 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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