Spring is here and with it the wild garlic! This delicious wild herb brings a breath of fresh air into the kitchen and is perfect for a delicious wild garlic quiche.
Wild garlic is a wild allium plant that can be found in forests and meadows in spring. It is closely related to garlic, but has a milder and slightly nutty taste. Rich in nutrients such as vitamin C, vitamin A, iron and potassium, it also has antibacterial and anti-inflammatory properties. The young leaves of wild garlic can be eaten raw or cooked and add an aromatic note to salads, soups and quiches. Wild garlic butter and wild garlic pesto are also very popular.
This season from the beginning of March, the wild garlic quiche cannot be missed. This hearty tart is not only easy to bake, but also a real eye-catcher. The crispy shortcrust pastry base, the creamy filling made from eggs, cream and wild garlic and the decorative garnish with fresh wild garlic leaves make it a perfect dish for the whole family. Whether as a light lunch, a hearty dinner or as a delicious souvenir for a picnic in the countryside - wild garlic quiche is always a good choice.
But there are also numerous ways to enjoy the unique taste of wild garlic apart from the quiche. From hearty wild garlic cruffins, a combination of fluffy croissant, muffin and spicy wild garlic, to a crispy wild garlic puff pastry spiral with creamy oven cheese, to tender salmon with a wild garlic crust and turkey rolls filled with an intense wild garlic pesto.
You need these ingredients for a wild garlic quiche:
Dough:
200g flour
100 g butter, cold
1 egg
1 pinch of salt
Filling:
200 g cream
100 ml milk
3 eggs
100 g cheese, grated
1 bunch of wild garlic
1 onion
1 clove of garlic
Salt
pepper
nutmeg
In addition:
1 egg, for brushing
Fresh wild garlic leaves, to taste
It's so easy to prepare wild garlic quiche yourself:
For the dough:
Knead the flour, butter, egg and salt in a bowl to form a shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
For the filling:
Wash the wild garlic, pat dry and chop finely. Finely dice the onion and garlic.
Mix the cream, milk, eggs, cheese, wild garlic, onion, garlic, salt, pepper and nutmeg in a bowl.
Preheat the oven to 180 °C top/bottom heat.
Roll out the dough on a floured surface and place it in a greased tart pan (24 centimeters in diameter). Prick the edge of the dough several times with a fork. Then pour the filling onto the dough.
Bake the quiche in the oven for about 40-45 minutes, remove from the oven and let cool for ten minutes. Brush with egg and bake for another ten minutes. Garnish with wild garlic leaves if desired and serve. Bon appetit!
Quiche: a hearty classic from France
Quiche is a savory cake made from shortcrust pastry with a filling of eggs, cream and cheese. Its origins lie in Lorraine, a region in northeastern France. The classic Quiche Lorraine is made with bacon, onions and cheese. However, there are countless variations that can be filled with different ingredients such as vegetables, meat, fish or mushrooms. How about a diverse selection of quiche recipes to suit every taste - from mini apple and cranberry quiches with goat cheese or smoked salmon and spinach to a hearty leek quiche with bacon or a colorful vegetable quiche with carrots and zucchini?