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!

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