Dandelion Greens Quiche with Mushrooms

Dandelion Greens Quiche with Mushrooms is a savoury, rustic dish made with wild greens, mushrooms, and Gruyère – perfect for brunch or lunch.

Our Dandelion Greens Quiche with Mushrooms is a beautifully rustic dish that brings the flavours of foraged food straight to your table. If you’ve never cooked with dandelion greens before, this is a gentle and delicious introduction. Their slight bitterness is mellowed by blanching and perfectly balanced by the savoury richness of mushrooms, sweet caramelised onions, and creamy Gruyère cheese.

Encased in a buttery, flaky pastry, this quiche is as elegant as it is comforting. It makes a standout addition to a weekend brunch spread, a light lunch with a crisp salad, or even a meatless dinner option. This recipe is a wonderful way to incorporate foraged or seasonal produce into your cooking, whether you’re harvesting greens from your garden or picking them up at the farmer’s market.

Customisable and easy to prepare ahead of time, this quiche is both practical and full of flavour – simple enough for everyday, yet special enough to serve guests.

Tips for Best Results

• Blanch the greens properly: Blanching tames the bitterness of dandelion greens and helps retain their colour. Don’t skip the ice bath – it stops the cooking immediately.
• Dry the greens well: After blanching, squeeze out as much water as possible to prevent a watery filling.
• Cheese matters: Gruyère adds a nutty richness, but you can also try aged white cheddar, Emmental, or Swiss cheese.
• Storage: Let the quiche cool completely before storing. Cover and refrigerate for up to 3 days. Reheat slices in a low oven (300°F) until warmed through for the best texture.

Ingredients and Substitutions

• Dandelion Greens: These wild greens have a slight bitterness that balances well with rich ingredients. If unavailable, try kale, mustard greens, spinach, or Swiss chard.
• Mushrooms: Cremini or white button mushrooms work well. For a deeper flavour, try a mix of wild mushrooms or shiitake.
• Gruyère Cheese: Offers nutty, creamy richness. Substitute with Emmental, aged cheddar, or even Fontina.
• Eggs and Milk: The base of the custard filling. For a richer quiche, substitute some of the milk with cream.
• Onion and Garlic: Add depth and aromatic flavour. Shallots can be used instead of onion for a slightly sweeter taste.
• Olive Oil: Used for sautéing the vegetables. Butter can be substituted for a richer flavour.
• Pastry Shell: Homemade or store-bought shortcrust or pie dough works well. I have included an easy pastry dough recipe. You can check out my strawberry rhubarb pie recipe for more detailed notes about making the pastry.

Looking for More Meatless Meals?

Check out more of my favourite vegetarian dinner ideas!

Ricotta Stuffed Shells combine pasta, creamy ricotta, and spinach all topped with marinara – comfort food that’s easy and delicious!

This air fryer falafel recipe is an easy and healthy way to make falafel that are crispy on the outside and deliciously soft on the inside.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it’s a satisfying & tasty vegetarian dish!

Dandelion Greens Quiche with Mushrooms

Yields: 6 Servings | Prep time: 30 minutes | Cook time: 40 minutes

Ingredients:

For the Pastry:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 1 large egg
• 2 teaspoons white vinegar
• ice water

For the Quiche:

• 1 (9-inch) unbaked pastry shell (homemade or store-bought)
• 150g (about 5 oz) dandelion greens, tough stems removed
• 1 tsp salt, divided (plus more for blanching)
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 cup (about 80g) mushrooms, thinly sliced
• 2 cloves garlic, minced
• 4 large eggs
• ¾ cup (180 mL) whole milk
• ½ tsp freshly ground black pepper (or to taste)
• ¾ cup (75g) Gruyère cheese, grated

Instructions

1. Prepare the Pastry

• Combine the flour and salt in a food processor until mixed well. Pulse to cut in butter and shortening until crumbly.
• In a measuring cup, beat egg until foamy, then add vinegar and top with enough ice water to make 2/3 cup of liquid. With the food processor running, add the egg mixture and process until it just starts to form a dough. Do not allow it to form a ball in the processor.
• Remove the dough and divide into two balls. Wrap each ball tightly with plastic wrap then flatten into discs. Refrigerate for at least 30 minutes, then allow to stand for 15 minutes at room temperature before rolling out one of the discs and lining a nine-inch pie pan.

2. Prepare the dandelion greens

• Bring a large pot of water to a boil and set up a bowl of ice water. Rinse the dandelion greens in two changes of cold water.
• When the water boils, add a generous pinch of salt and blanch the greens for 4 minutes. Transfer immediately to the ice water to stop the cooking. (Image 1) Drain well, squeeze out excess moisture, and roughly chop. (Image 2)

3. Preheat and sauté

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
• Stir in the mushrooms and a pinch of salt; cook another 4–5 minutes until the mushrooms are tender and the onions start to caramelise. Add the garlic and cook for 1 minute more. (Image 3)
• Stir in the chopped dandelion greens, cook for another minute, then remove from the heat. Season with ½ tsp salt and ½ tsp pepper, or to taste.

4. Blind bake the crust

• Prick the base of the pastry shell lightly with a fork. (Image 5)
• Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for 5 more minutes until the bottom looks dry.
• Remove from the oven and reduce heat to 350°F (175°C). (Image 6)

5. Assemble the quiche

• In a medium bowl, whisk the eggs. Add the milk, and season with the remaining ½ tsp salt and pepper to taste.
• Stir in the sautéed vegetable mixture and the grated Gruyère cheese. (Image 4)

6. Bake

• Pour the filling into the pre-baked tart shell, smoothing the top. Bake for 35–40 minutes, until the centre is set and the top is lightly golden.

7. Rest and serve

• Let the quiche cool for at least 15 minutes before slicing. Serve warm or at room temperature.