nettle and wild garlic quiche

Wild greens quiche

nettle and wild garlic quiche

Super simple and hugely flavourful

Another of the recipes from my wild food in the kitchen talk at Old Dalby WI, this is a really simple quiche that you can chuck all your green bounty into.

Now once I’d admitted that I hadn’t made the pastry for this myself I thought I would have been politely escorted from the village hall by the WI ladies but they very generously did not revoke my speaker’s pass and allowed me to continue!

The amount of pastry from one block of Jus-Rol shortcrust pastry makes enough for one large quiche and 3 mini ones, just saying 🙂

Wild greens quiche:

a kitchen full of foraged wild garlic, nettles, goose grass and chickweed

Assorted wild greens from a gentle forage

  • A few handfuls of assorted gathered young green shoots. I used: nettle tops, chickweed, dandelion, wild garlic and goose grass, they will shrink right down.
  • 40g butter
  • half a white onion, finely chopped
  • 4 eggs
  • 1 1/2 tablespoons plain flour
  • 200ml double cream
  • 80 ml milk
  • plenty of freshly ground pepper
  • pinch of salt
  • freshly grated nutmeg (optional)
  • 1 pack Jus-Rol shortcrust pastry (or a batch of your own properly made, wonderful shortcrust pastry 🙂  )

1: Wash your greens and blanch in boiling water for a couple of minutes, drain, squeeze out any excess liquid and roughly chop.

blanched wild greens in a bowl

Blanched wild leaves and shoots

2: Roll out your pastry and put into a tart tin with removable bottom, use a bit of pastry to push the sides and base down. Cover with some baking parchment and fill with baking beans and bake in an oven heated to 180C for about 15 minutes.

3: Remove the parchment and beans, gently prick the base with a fork and return to the oven for about 7-10 minutes.

4: Fry the onion in the butter occur a low heat until soft but not coloured, allow to cool.

5: Mix the flour together with one egg and a little of the milk to form a paste, add the remaining eggs, cream and milk and mix really well.

6:Add the cooled onions and butter and season generously, add nutmeg if using.

7: Arrange the greens over the tart base and then pour over the mixture,

Arrange a few nettle leaves on the top, use gloves!

Arrange a few nettle leaves on the top, use gloves!

8: Reduce the oven temperature to 170C and bake the tart for around 35-40 minutes.

souffle/quiche!

souffle/quiche!

9: Once the tart is baked, trim off the pastry edges to tidy it up ( I haven’t yet done this in the pic above) and serve either warm straight away of allow to cool.

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Wild garlic pesto ciabatta rolls

Crunchy on the outside and soft and pillowy on the inside

Crunchy on the outside and soft and pillowy on the inside

Last night I was in Old Dalby giving a talk and cookery demo to the lovely ladies of their WI about incorporating wild food into the kitchen. Regular readers of this blog and those who follow my Twitter account will know I am a huge fan of raiding the wild larder for my recipes so it was wonderful to see so many people in the village hall who were keen to know more about it.

I brought along plenty of things to try and will be popping the recipes up on here over with the tag “Old Dalby WI” if anyone wants to find them all.

First up are these little wild garlic pesto ciabatta rolls.  I always make a HUGE batch of wild garlic pesto when the season hits, I put plenty into jars and store in the fridge and the rest I portion off into ziplock bags and freeze flat allowing me to break some off throughout the year and stir into pasta, make more bread, serve with lamb, make hummus, basically I use it in most things!

wild garlic pesto

Late night and with little light for the phone to take the pic but you get the idea 🙂

Wild garlic pesto:

  • several handfuls wild garlic, washed and roughly chopped
  • enough olive oil or rapeseed oil to make a good paste
  • 100g chopped toasted hazelnuts (Morrisons sell these in 100g packets)
  • a couple of handfuls of freshly grated grand padano
  • salt and pepper to taste
  1. Place the leaves in a food processor and blitz, they will stick to the sides so start to slowly pour in the oil as the blades spin, you can add more leaves as they break down. Keep adding leaves and oil until you get a consistency you are happy with.
  2. Add the nuts and cheese and season, blitz some more and add a little more oil to loosen.
  3. Decant intio sterilised jars and cover with a layer of oil.

Wild garlic pesto ciabatta bread rolls: (makes 12)

wild garlic pesto ciabatta bread rolls

 

  • 400g strong white bread flour
  • 350ml warm water
  • 1 x 7g sachet fast action dried yeast
  • 1 1/2 tablespoons runny honey
  • 2 tablespoons extra virgin olive oil (plus extra for brushing)
  • 1 teaspoon salt
  • a few tablespoons of wild garlic pesto
  • blue poppy seeds (optional)

1: Put your flour and salt into a mixer, give it a stir and make a well in the centre.

2: Add the honey to the warm water and stir to dissolve, add the yeast and stir then the oil. Pour into the flour.

3: Have the bread hook attached to your mixer, start the machine on slow speed then increase to medium high, mix for a good 10-15 minutes or until the dough has formed a soft, smooth ball (my mixer is a bit rubbish so it took a while but just keep an eye on it).

4: Put the dough in an oiled bowl (the mixer bowl is fine) and cover, allow to rise until doubled in size.

wild garlic pesto bread4: Tip the dough onto a floured surface and divide into  two more manageable halves.

5: Roll and stretch the dough into as close to a rectangle as possible then cover with a layer of pesto.

wild garlic pesto bread-1-2

6: Roll lengthways from bottom to top, stretching as you go to make a swiss roll kinda thing then slice into rounds and place these into an oiled muffin tin.

wild garlic pesto bread-1-3

7: Cover and allow to rise for an hour or so in a warm place.

8:  Sprinkle with some blue poppy seeds and bake in an oven heated to 180C for around 25-30 minutes, during the last 5 minutes brush the tops with more olive oil. The rolls are ready when you tap on the base of one and it sounds hollow.

SOOOOOO good

SOOOOOO good