Dandelion and Spinach Quiche

Name: Dandelion and Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and diced; 1/4 cup cold water; 1 teaspoon salt; 2 cups fresh spinach, chopped; 1 cup dandelion greens, chopped; 1 cup heavy cream; 4 large eggs; 1 cup cheese (Gruyère or goat cheese), shredded; 1/2 teaspoon nutmeg; Salt and pepper to taste

Highlighted under: Cozy Meals | Warm Dinners

When I first tried making a Dandelion and Spinach Quiche, I was both excited and a bit intimidated. The blend of earthy dandelion greens with fresh spinach creates a unique flavor that is surprisingly delightful. Not only is it visually stunning, with its vibrant greens set against a golden crust, but the health benefits of the greens are a major plus. My family and friends were pleasantly surprised by how much they enjoyed this dish. I can't wait to share this recipe with you, as it's perfect for brunch or a light dinner!

Created by

Kyle

Last updated on 2026-02-20T14:34:19.050Z

Making this Dandelion and Spinach Quiche was a delightful experience that opened my taste buds to new flavors. The dandelion greens offer a slightly bitter yet earthy taste that perfectly balances the richness of the eggs and cream. I learned that briefly sautéing the greens before incorporating them into the quiche helps mellow their bitterness, making them more palatable for those new to this unique ingredient.

Every time I serve this quiche, I get compliments about its vibrant colors and complex flavors. I recommend using a good quality cheese, such as Gruyère or goat cheese, which adds an extra layer of depth. Keep an eye on the baking time, as overcooking can lead to a rubbery texture. Trust me; you’ll want to make this dish again and again!

Why You'll Love This Recipe
Unique blend of earthy dandelion greens and fresh spinach
Flaky, buttery crust that pairs perfectly with the filling
A nutritious and flavorful dish that impresses guests

Mastering the Crust

The crust of your Dandelion and Spinach Quiche is the foundation of flavor and texture. A successful crust should be flaky and buttery, which requires proper handling of the dough. When mixing the butter into the flour, be careful not to overwork it—this ensures the butter remains in small chunks. These chunks will create steam when baked, resulting in a light, flaky crust. If you find your dough too crumbly, add a teaspoon of cold water to bring it together without creating a tough texture.

Chilling the dough for at least 30 minutes is critical, as it allows the gluten to relax and helps prevent shrinkage while baking. If you're in a hurry, you can chill it in the freezer for about 15 minutes. When rolling out the dough, do so on a lightly floured surface, ensuring it's about 1/8-inch thick for the best balance of structure and tenderness. This thickness prevents the crust from becoming too soggy under the filling.

The Art of Filling

In this quiche, the combination of dandelion greens and spinach not only offers a delightful contrast in flavors but also brings a range of nutrients to the dish. Dandelion greens have a slightly bitter taste, which is mitigated by the richness of the heavy cream and eggs used in the filling. Be sure to remove any thick stems from the dandelion greens for a more pleasant texture, and sauté them until just wilted. This will enhance their flavor while keeping some of their vibrant green color for a beautiful presentation.

When mixing the filling, whisking the eggs and cream until fully incorporated is essential for ensuring a uniform texture. Over-mixing can incorporate too much air, leading to a spongy quiche. I recommend whisking until the mixture is glossy and smooth. Adding half of the cheese into the filling allows it to melt harmoniously, while saving the other half for the top creates a lovely golden crust when baked.

Ingredients

For the Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
1/4 cup cold water
1 teaspoon salt

For the Filling

2 cups fresh spinach, chopped
1 cup dandelion greens, chopped
1 cup heavy cream
4 large eggs
1 cup cheese (Gruyère or goat cheese), shredded
1/2 teaspoon nutmeg
Salt and pepper to taste

Instructions

Prepare the Crust

In a bowl, combine flour and salt. Add butter and mix until crumbly. Stir in cold water, combining until a dough forms. Wrap in plastic and chill for 30 minutes.

Preheat Oven

Preheat your oven to 375°F (190°C).

Cook the Greens

In a skillet over medium heat, sauté spinach and dandelion greens until wilted, about 3-5 minutes. Set aside to cool.

Prepare the Filling

In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper. Stir in the sautéed greens and half of the cheese.

Assemble the Quiche

Roll out the chilled pastry and place it in a pie dish. Pour the filling into the crust and sprinkle the remaining cheese on top.

Bake

Bake for 30 minutes or until the quiche is set and golden brown. Let it cool slightly before slicing.

Pro Tips

For an added twist, consider adding cooked bacon or mushrooms to the filling for extra flavor!

Serving Suggestions

Dandelion and Spinach Quiche is versatile, making it suitable for various meals. Serve it warm with a fresh side salad for brunch, or enjoy it chilled with a dollop of sour cream or yogurt for a light dinner. If you want to elevate your quiche, consider pairing it with a simple lemon vinaigrette, which complements the earthy greens beautifully and balances the richness of the filling.

If you're hosting a gathering, this quiche can also be cut into smaller squares for delightful bite-sized appetizers. They are perfect for cocktail parties or as part of a brunch buffet alongside pastries and fresh fruit. This dish can hold its own as a star feature or fit in beautifully as part of a diverse spread.

Make-Ahead Tips

You can prepare this quiche in advance, making it a great option for busy days. The unbaked quiche can be covered and stored in the refrigerator for up to 24 hours before baking. If you choose to bake it later, consider adding a few extra minutes to the baking time to ensure it's heated through. Alternatively, you can bake the quiche and then let it cool completely before wrapping it tightly and freezing it for up to two months.

When ready to enjoy your frozen quiche, simply thaw it overnight in the refrigerator and reheat it in a preheated oven at 350°F (175°C) until warmed through and the cheese is bubbly, which usually takes about 20-30 minutes. This method preserves the flavor and texture, allowing you to enjoy a homemade meal with minimal effort.

Questions About Recipes

→ Can I use frozen dandelion greens?

Yes, frozen dandelion greens can be used, but make sure to thaw and drain them well before adding to the quiche.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche a day ahead and bake it just before serving.

→ What can I serve with the quiche?

A simple side salad or roasted vegetables pairs wonderfully with this dish.