Gardener's Revenge Quiche Recipe

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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!
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Servings:
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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)
Container: 9" baking dish or pie pan
Directions
PREP
20 mins
COOK
40 mins
READY IN
1 hr
  • Preheat oven to 350
  • 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.
  • 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.
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