By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 5(228)
- Notes
- Read community notes
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
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Ingredients
Yield:Serves six
- 1generous bunch dandelion greens, about 12 ounces
- Salt to taste
- 2tablespoons extra virgin olive oil
- 1small onion, chopped
- 6mushrooms, sliced (about 1 cup sliced mushrooms)
- 1 or 2garlic cloves (to taste), green shoots removed, minced
- 4large or extra large eggs
- ¾cup low-fat milk
- Freshly ground pepper
- ¾cup Gruyère cheese, grated (3 ounces)
- 1yeasted olive oil crust
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
178 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
Step
2
Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
Step
3
Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Tip
- Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk.Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
5
out of 5
228
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Cooking Notes
Hilary
This is delicious, and can be made with any bitter green. When I omit the crust, I oil the pie plate and dusted it with corn meal.
Emily W.
I’ve made this at least five times and it is fantastic. Comes out great with other leafy greens (chard, spinach, once I used half dandelion and half arugula). This is my go-to quiche recipe, even if it’s not technically a quiche.
Brianne S
I do this as a frittata. Stir cheese in with eggs and then add to same skillet you sautéed all veggies in. Stir slightly to incorporate and cook 4-5 min on stove top. Transfer to oven. Check done-ness around 10 min. Saves some dishes for us NYC people.
Theresa SF Bay Area
Delicious. Used chard and dandelion greens, spring onions, and green garlic, as those were in our CSA box this week.
L. Veen
Great recipe, yet—like practically all egg dishes—greatly improved by the addition of a bit of grated nutmeg. (Nutmeg and lemon-zest are my go-to secret-cooking-“sauce” add-ins.)
Caton
I assume it’s this one: https://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastryThat’s the crust I used, and it made a delicious tart.
Stephen
This was easy and tasty. We substituted arugula and cinnamon capped mushrooms (which were nutty and savory). My wife thought it too salty with Gruyere and the amount of salt in the recipe. Next time I will reduce salt and let people add salt to taste.
zimmergasse
Usually make as a gratin. Like others, do not find it necessary to blanch greens since they are cooked in frying pan prior to baking. Have made with broccoli rabe too (removed big stems) which was also delicious.
k
Another cook mentioned the number of dishes involved. I did this to minimize: cooked greens in large pot, then moved to cold water-filled medium bowl. Cooked onion, mushrooms, & garlic in same large pot. Emptied bowl of greens & water, then whisked egg & milk in bowl. Total dishes: knife, board, bowl, pot, fork, spoon, tongs. Good quiche, too!
Sue B
I followed the recipe and made it as a gratin. The only change I made was that I used smoked Gruyere because that's what I had. It was really good. It tasted as if it had bacon in it. I will definitely make this again and try it with unsmoked Gruyere. My six mushrooms made about two cups but I don't think you can ever have too many mushrooms.
rosie
This is so good I used pastry crust I love the dandelion greens
Candace
I made this with dandelion greens and watercress. I also substituted fresh grated parmesan for gruyere; never liked that cheese, tastes like sweet wax to me. Yummy.
SLP
Used pre-made pie crust and added bacon. Made as a quiche but no changes to the recipe otherwise. Very filling, enjoyed the flavor from the cheese and extra salt from the bacon.
AP
Like many others, I took this recipe as a jumping off point. I used it because I've never cooked with dandelion greens, and they were in my CSA box. I like a variety of greens, and the results I got using this rinse/blanch/shock/ saute method yielded dandelion greens I was happy with.I used oyster mushrooms, Swiss chard, some soggy spinach, the dandelion, shallots and fresh thyme. Sauteed until fairly dry. Frozen pie crust and gruyere. It's a lovely quiche; not too salty or rich.
L. Veen
Great recipe, yet—like practically all egg dishes—greatly improved by the addition of a bit of grated nutmeg. (Nutmeg and lemon-zest are my go-to secret-cooking-“sauce” add-ins.)
p. t. nashville
Had spinach on hand plus part half and half and part almond milk plus a pinch of herbes de Provence. Delicious! Will repeat with whatever greens and cheese I happen to have on hand. Very adaptable!
AP
I like the herbes de provence suggestion! I had fresh thyme on hand and used that and it was a lovely addition.
Stephen
This was easy and tasty. We substituted arugula and cinnamon capped mushrooms (which were nutty and savory). My wife thought it too salty with Gruyere and the amount of salt in the recipe. Next time I will reduce salt and let people add salt to taste.
Erin
This was so delicious! We didn't even bother with the yeasted olive oil crust (not confident enough in our baking skills) and just used our standard homemade crust recipe instead. The result was a savory and satisfying meal that still felt somewhat fresh and light. 10/10 would make again!
Beth
This is fantastic and easy! My carnivore husband said it was one of the best dinners I've ever made. I used a frozen gluten free crust rather than the crust in the recipe, half dandelion greens and half spinach and it came out perfectly.
Melissa
Super easy and delicious! Highly recommend layering in more flavor with things like bacon or other sharper cheeses. I also found I needed to let it bake for 45-50 minutes because of the milk. This recipe is def a keeper!
Allison
Martha always delivers! Fantastic recipe - I was worried there would be too much moisture, but baking for the full 40 min seemed to do the trick. I used a store-bought pie crust in a cast-iron skillet with an egg wash on the bottom. Added leeks in with the onions. Ironically, the worst part was the dandelion greens....turns out I dont really like the taste (celery-ish?). Next time will use spinach or another green. 5 stars!
Elaine
I recommend going the additional step of putting the dandelion greens through a food processor so that the greens are shredded more thoroughly, about the size of a grain of rice. I found the dandelion greens to be a bit too chewy and bitter after blanching and chopping them. I might do this again, and if mushrooms aren’t available substitute with olives.
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