In this quiche I used all parts of the dandelion: Roots, leaves, and flowering stalk.
When I was asked to help weed out the farm's greenhouse before putting the beds to sleep, I excitedly grabbed the garden fork because one farmer's weeds are another farmer's bounty!
The roots were first fried into caramelizing onions from a local farm
followed by the leaves until well wilted and then added into a quiche base which included old homemade yogurt and goat's milk from a friend's farm.
I scattered chopped chunks of dried plums and chopped toasted walnuts across the bottom of the pie crust
of which I have many from an abundant Italian plum harvest from this farm, and walnuts harvested free from a friend for sharing 50% of my harvest, earlier this fall.
As for the plums: think sun dried tomatoes
(except they are plums and amazing in their own right!)
The mixture was poured into the crust over the plums and walnuts, baked and flower petals sprinkled on top. I'm not going to bother bragging about the picky palates that devoured these lovely weeds.
Feel free to steal this idea :)