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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.6
  • Total Fat: 13.6 g
  • Cholesterol: 91.4 mg
  • Sodium: 369.1 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.6 g

View full nutritional breakdown of Dandelion and Mushroom Tart calories by ingredient
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Dandelion and Mushroom Tart

Submitted by: ARIANERA

Introduction

I was introduced to dandelion greens by my CSA. This weekend while doing some early spring weeding, I just couldn't resist. So I looked at Julia Child's Spinach Quiche recipe and the recipe for a Chard Tart that I'd made last summer and improvised. We used handmade butter crust, following Julia's recipe but for ease, the nutritional info is calculated using the Sparkpeople pie crust. I'm sure there are ways to shave a few calories by using lower fat dairy and egg substitute, but that's not how I cook. And if you aren't brave enough to try dandelions, I'm sure it would be yummy with spinach, chard or turnip greens. I was introduced to dandelion greens by my CSA. This weekend while doing some early spring weeding, I just couldn't resist. So I looked at Julia Child's Spinach Quiche recipe and the recipe for a Chard Tart that I'd made last summer and improvised. We used handmade butter crust, following Julia's recipe but for ease, the nutritional info is calculated using the Sparkpeople pie crust. I'm sure there are ways to shave a few calories by using lower fat dairy and egg substitute, but that's not how I cook. And if you aren't brave enough to try dandelions, I'm sure it would be yummy with spinach, chard or turnip greens.
Number of Servings: 8

Ingredients

    Large bunch dandelion greens from a pesticide-free yard - enough to make about 2 cups of chopped greens after blanching

    1 pie crust
    2 tbs unsalted butter
    1 cup chopped fresh mushrooms
    1/2 cup diced onion
    salt
    pepper
    nutmeg
    3 large eggs
    approximately 2/3 cup 2% milk
    4 oz feta cheese



Directions

Preheat the oven and blind bake the pie crust following the directions. Set aside to cool enough that the custard won't break.

Clean the dandelion greens well in several changes of water, picking out any stray grass or weeds. Blanch 1 minute in salted water. Remove from blanching water with tongs and allow to cool. As the cleaning can take a while, I suggest that you do this while the crust bakes. The blanched greens can hold.

Start the oven heating to 400 F.

Soften the onions and mushrooms in the butter. Season with salt, pepper, and nutmeg. Allow to cool until can be touched with bare hands.

Squeeze the excess moisture out of the greens and chop. Mix with the onions and mushrooms.

Lightly beat 3 eggs. Add enough milk to make 1 cup liquid. Mix with the vegetables. (Don't forget to temper the egg mixture if the filling is still hot). If the filling is too "tight" add another 1/4 - 1/3 cup milk (which is how I got to 2/3 cup).

Crumble approximately half the feta cheese over the bottom of the pie crust. Pour in the vegetable-egg mixture. Crumble the rest of the feta over the top.

Bake in a 400 F oven for 30 - 35 minutes until the filling is set and the feta is lightly browned.

Allow to cool. Can either be eaten cold, or lightly re-warmed.

Serving Size: makes 8 slices (1/8 pie)

Number of Servings: 8

Recipe submitted by SparkPeople user ARIANERA.






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Member Ratings For This Recipe

  • My CSA sent me beet greens, chard & radish greens this week, so that's what I used. And parmesan instead of feta. I loved this! It's a one-dish meal--& very tasty. - 10/23/11

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