Blanch washed dandelion in boiling water for 30sec and chill it in running cold water. Squeeze out excessive juice from the leaves to remove some bitter taste. Repeat 2 times. Finely chop dandelion and set aside.
Heat up your cast iron wok/skillet on high heat until the wok is very hot. Add olive oil and turn down the heat to medium. Immediately saute onion in the wok for 1 minutes until the onion turn to translucent. Add garlic and all the other vegetables. Season it with salt and pepper.
In a mixing bowl, whisk 2 eggs. It is a good idea to add 1 teaspoon of cooking wine (optioinal) and season the egg with a little bit salt.
Transfer all sauteed vegetables into the egg bowl and mix them well. Set out two quiche dish and evenly distribute the mixture into these 2 quiche dish. Do not overfill the dish.
Bake the quiche in the oven at 375F for 10-15 minutes until the egg is set. Then slice some of your favorite cheese and arrange them on top of the dish and bake another 10 minutes. Serve hot.
