Dandelion and Artichoke Crustless Quiche
I was stuck with more dandelions than a public park. I sautéed them, I made a spread, I used them in salads and it still looked like an episode of Dandelion Hoarders was going on in my fridge. I looked to thekitchn.com for inspiration, and decide to bake a dandelion pie.
I had dual motives. We (and by “we”, I mean my wife) are trying to book a trip to Spain and France and I figured that something delicious and Frenchy might encourage her to hit the ‘book it’ button.
5 eggs, beaten
5 oz. Ricotta Salata, crumbled (you can use just plain Ricotta here.)
½ C Locatelli cheese (Feel free to use Romano or anything grated)
½ C Parmigianino Reggiano, grated
3-4 oz. chopped dandelion greens (sub with kale or chard or spinach)
1 14 oz. can artichokes, drained and chopped
½ C sliced green olives
¼ t crushed red pepper
¼ t Urfa (or just plain black pepper)
Preheat oven to 400F and hit a 9” Springform cake pan with cooking spray.
In your biggest bowl, whip the eggs and cheeses together until they combine into a yellow custardy looking mixture.
Add the greens and olives to the mix and stir well to combine.
Pour it into the cake pan. Season with pepper. (It’s kinda salty from the olives and Ricotta Salata, you’ll want to salt if needed (it’s not) when it’s done.
Bake for 45 minutes.
Book your ticket to Paris.