Crustless Dandelion Quiche
These savory brownies are a great side dish or party appetizer.
Servings: 8 people
Calories: 322kcal
Ingredients
- 2 cup firmly packed dandelion leaves
- 1 cup firmly packed spinach leaves
- 2 garlic cloves
- ½ cup buttermilk
- 2 eggs
- 1 cup Einkorn flour
- ½ teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon herbs de provence
- freshly grated nutmeg
- 8 oz. grated pepper jack cheese
- 8 oz. grated sharp cheddar cheese
- 1 teaspoon harissa
- 2 tablespoons Panko breadcrumnbs
Instructions
- Preheat oven to 350 F. Spray a 9x13 brownie pan with non stick spray.
- Combine dandelion greens, spinach, garlic and buttermilk in a food processor. Mix until greens are well ground.
- Add eggs and mix until thoroughly combined.
- In a large bowl, combine flour, baking soda, salt, herbs de provence and nutmeg.
- Add dandelion paste and mix until thoroughly combined.
- Using a rubber spatula, fold in cheese until thoroughly combined.
- Add harissa until thoroughly incorporated.
- Transfer to prepared pan. Spread batter in an even layer in the pan.
- Sprinkle breadcrumbs on top.
- Transfer to oven and bake for 30 minutes.
- Leave to cool for 10 minutes.
- Cut in half and carefully remove from pan using a large spatula.
Nutrition
Calories: 322kcal | Carbohydrates: 16g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 99mg | Sodium: 725mg | Potassium: 208mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1718IU | Vitamin C: 4mg | Calcium: 449mg | Iron: 1mg
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