Quiche Dent-de-Lion (Swiss Dandelion Quiche)

By the time dandelions appear in your yard, spring has arrived. How appropriate, then, that this long-reviled, pesky weed helps the body with its spring cleaning. Because it stimulates the liver - the body's main detoxification organ - dandelion should be included in your diet at this time of year. Pick dandelions fresh from your yard or buy them at your natural foods market. Dandelion also aids digestion and acts as a diuretic.

If you have tender young plants you can make salads with them. They tend to become more bitter as they get older and larger, so cooking is a better idea. You can always just saute them, but you can bake this into this delicious quiche. Something about spring greens and eggs go together. If you are worried about the bittterness, then blanch the dandelions first.

Quiche Dent-de-Lion (Swiss Dandelion Quiche) is a traditional Swiss recipe for a classic pie of Camembert cheese and dandelion leaves in an egg and milk custard flavoured with nutmeg, black pepper and paprika.

4 cups dandelion leaves, chopped
4 oz. Camembert cheese (1 - 2 cups)
1/2 cup single cream
1 cup milk
3 eggs
1/2 tsp salt
freshly-ground nutmeg
freshly-ground black pepper and paprika, to taste
1 pie crust shell (bottom only)

Make the pie crust and place it in the bottom of a pie pan. Prick the pie crust on the bottom and along the sides and bake in a 400°F oven for about 5 minutes until the crust just sets. You don't want to brown it but just have the crust set so that the egg mixture doesn't seep in later and make it soggy.

Prepare the filling. Beat together the eggs, milk and cream in a bowl. Chop the Camembert cheese very finely and stir this through along with the dandelion leaves before adding the salt, nutmeg, black pepper and paprika.

Pour the egg and dandelion filling into the prepared crust. Transfer to an oven pre-heated to 350°F and bake for 30 - 45 minutes, or until the pastry is golden and the filling is (just) set. Test the filling by inserting a knife into the center of the quiche. If it comes out clean it is done. Don't overcook. Allow to cool a bit before slicing into wedges and serving.