Gardener's Revenge Quiche Prep Time: 20 minutes Cook Time: 40 minutes Servings: 4 Ingredients - 2 quarts edible weeds: dandelion (leaves only), lambs' quarters, nettles etc - 2 slices bacon - 1 onion, finely chopped - 4 eggs - 2 cups milk (whole milk works best) - 1/2 teaspoon salt - 1/4 teaspoon curry powder (optional)    This crustless quiche could, of course, be made with spinach or chard in place of edible weeds, but then it would need a different name!   Directions Preheat oven to 350° F. Wash greens well, and steam, boil or microwave (in a covered container) until completely wilted - there will be only a small fraction of the original volume. Squeeze dry, chop and set aside. In a heavy skillet, cook bacon until crisp. Crumble and set aside. Pour off all but 1 tablespoon of fat, add the onions and cook until soft. In a small bowl, beat eggs until foamy. Add salt and curry powder (if using) and stir in milk.	1

	Scatter onions and bacon in baking dish. Add chopped greens then pour egg mixture over. Place in heated oven, preferably on a rimmed baking sheet to catch any spills, and bake until edges are firm and center is almost firm, 30 -40 minutes. Remove from oven and let stand at least 5 minutes before slicing. Serve warm, room temperature or cold.	2