30th April 2020

Featured / Food / Not Just a Pretty Plate

Wild Garlic Quiche

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Wild Garlic Quiche

Serves: 8

Cooks in: 1 hour 15 mins

Difficulty: Medium

Ingredients

You will need a 28-30cm quiche tin

For the shortcrust pastry:
225g plain flour 100g butter 1 egg yolk
2-3 tbsp water

For the filling:
350g bacon, chopped
1 large onion, chopped
350g wild garlic, rinsed (roughly 7 handfuls)
5 eggs, plus 1 egg white (leftover from the pastry)
300ml double cream
300ml milk
175g Gruyere cheese, grated

Tips

To prepare ahead of time you can make the pastry the day before.

This quiche can also be frozen. Simply cool, wrap in clingfilm, and freeze for up to 2 months.

Method

1. To make the pastry, rub together the flour and butter until it resembles fine breadcrumbs. You can do this by hand or in a food processor. Add the egg yolk and the water, work together as little as possible until you form a dough. Leave to chill for half an hour in the fridge.

2. Preheat the oven to 180C. Roll the pastry on a lightly floured surface until the thickness of a pound coin and use to line a 28-30cm deep quiche tin. Line with baking paper and baking beans, and blind bake for 20 minutes until golden. Remove the baking beans and paper, and return your pastry case to the oven for another 5 minutes until golden brown. If there are cracks in the pastry add a small amount of grated cheese to the cracks and return to the oven – this will seal them in the most delicious way.

3. Fry the chopped onion with a little salt, then add the bacon and cook until onion is translucent, and bacon is browned.

4. Whisk together the eggs, cream, milk, and seasoning. Go easy on the salt if the bacon is particularly sodium-heavy.

5. Blanche the wild garlic in boiling water for 30 seconds, then drain and squeeze out the excess water.

6. Scatter the bacon, onion and wild garlic over your browned pastry base, sprinkle over half of the cheese, pour over the egg mixture, and top with the remaining cheese.

7. Cook at 180C for 30-35 minutes, until the filling is just set and golden all over. Remove from the oven and allow to cool for 10 minutes before removing the tin. Delicious hot or cold, enjoy with a well-dressed crunchy green salad.

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With hearty appetites for cooking, capturing and consuming foods, Zoe and Catie co-author food blog, Not Just A Pretty Plate. Hailing from rural Northumberland, the childhood friends first began cooking as a team whilst at the University of Leeds. Both currently based in London, Zoe is a freelance food photographer and Catie works as a social media editor and copywriter.

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