Lesser Celendine Quiche

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Lesser Celendine Quiche

The idea for this recipe came from the abundance of Lesser Celendine growing all over my neighborhood, and from a spinache quiche on the Paleo Running Momma blog.

I was not expecting this to be terribly good, since it was the first quiche I had ever made, and I was using weeds for the filling. What a nice surprise when it turned out to be delicious!

 slice of quiche

Here's my version:

Crust:

  • Preheat oven to 425
  • Coat 9" pie plate with coconut oil
  • Slice 2 medium sweet potatoes into thin rounds
  • Layer slices on pie plate - there will be gaps

Filling

  • 5 eggs
  • 1/4 cup coconut oil
  • several garlic cloves and small onion, sauted
  • large bunch of fresh lesser celendine leaves - about 3 cups
  • small bunch of wild onions tops, chopped
  • 1 cup grated cheddar cheese

Prepare (crust can be refrigerated until you are ready to make the quiche)

  • Heat oven to 400
  • Layer greens on crust
  • Pour egg mixture over greens
  • Sprinkle cheese on top
  • bake for 25 minutes, allow to cool
 lesser celendine quiche