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Wild Green Quiche Recipe

French-inspired · Main course · 70 min total

A savory quiche packed with wild greens like dandelion, nettle, or arugula, with a creamy custard and flaky crust. Perfect for a spring brunch or light dinner.

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 6 cups mixed wild greens (e.g., dandelion, nettle, arugula, spinach), roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup shredded Gruyère or Swiss cheese

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish, crimp edges, and prick bottom with fork. Blind bake for 10 minutes, then remove weights and bake 5 more minutes until lightly golden. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Add wild greens in batches, stirring until wilted. Cook until any liquid has evaporated, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a medium bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
5. Spread the cooked greens evenly over the bottom of the pre-baked crust. Sprinkle cheese over greens.
6. Pour the egg mixture over the cheese and greens. Gently shake to settle.
7. Bake for 30-35 minutes until the center is set and top is golden. Let cool 10 minutes before slicing.

Tips

• If using stinging nettles, blanch them first in boiling water for 1 minute, then drain and chop.
• Serve warm or at room temperature with a side salad.
• Leftover quiche can be refrigerated for up to 3 days and reheated in a 350°F oven.

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