Over the weekend we met some friends for a picnic. As well as all the usual picnic fodder; sandwiches, crisps and dips, sausage rolls and such like, I brought along a slightly experimental cheesy wild garlic quiche, which went down an absolute storm.
We are lucky enough to live pretty close to a lush patch of wild garlic, so it’s easy for me to pick a handful or two when I’m out walking the dog. When you’re foraging it pays to know a little of what you’re doing. Wild garlic can look pretty similar to other plants, some of which may be poisonous, but you can generally tell what is and isn’t wild garlic by the smell, which is, well, garlicky. I also try not to pick any which might be growing in a prime peeing spot for dogs, and everything get a good wash when I get home, to be on the safe side.
This quiche is really easy to do, but if you’re in a hurry or you just don’t fancy making your own pastry, you can buy ready rolled stuff, or even pre-made pastry cases. I’ll hold my hands up and admit I used a pre-made pastry case for this recipe. Time was short and I had one in the pantry, there’s no shame in it, pastry can be tricky and doesn’t respect you if you’re in a rush. I have made quiche from scratch a thousand times before, so my recipe includes the ingredients and instructions for an entirely from scratch quiche.
Cheesy wild garlic quiche
For the pastry –
225g plain flour
2-3 tablespoons of cold water
Pinch of salt
– OR – (and no one will judge you) a sheet of ready rolled shortcrust pastry or a pre-made pastry case
How to make your wild garlic quiche
Make the pastry by rubbing the butter, flour and a pinch of salt together until it’s like breadcrumbs, then gradually add the cold water until it forms a firm dough. Bring the dough together on a floured surface and roll out until it’s about the thickness of a pound coin. Or just use a sheet of ready-made pastry – no one will judge you!
Grease a 20cm quiche tin and carefully lay the pastry inside it, taking care not to tear it. Roughly trim off the excess pastry, this can be tidied up properly later, leave a little overhanging for shrinkage. Cover with a piece of greaseproof paper and top with baking beans or similar, you need to blind bake your pastry so you don’t get a soggy bottom. Pop into a pre-heated oven for 15 minutes at 180°c. After 15 minutes, carefully lift off the greaseproof paper and (incredibly hot) baking beans, please be careful. Pop your pastry case back into the oven for a further 10 minutes. Then remove and set aside to cool.
Once cooled carefully trim the edges with a sharp knife. Doing it this way will give you a nice clean edge.
To make your filling, gently sweat your sliced large onion (use two smaller ones if you’d like) in a frying pan with a knob of butter. You want the onions to be soft and translucent, not brown and crispy! This will take a little while, keep your eye on the onions and stir frequently. Once they’re soft, set them to one side to cool.
In a bowl, beat together the eggs and milk, then stir in the cooled onions, cheese, your chopped wild garlic and season generously with salt and pepper. Pour the mixture into the pastry case, then bake for 25-30 minutes or until it is just set and lightly golden on top.
I like to leave my quiche to cool a little before serving with a lovely green salad.
If you liked this, you might also like to try these other wild garlic recipes –
- Wild garlic and parmesan scones
- Wild garlic macaroni cheese
- Delicious wild garlic focaccia
- Wild garlic pesto
- Wild garlic pesto twists