Foraging, Main Courses, Spring
Comments 6

Wild Garlic Quiche.

wild garlic recipe

The foraging season has begun, at last! It is still cold here, with temperatures not going above 4 degrees, but the spring hardy leaves of the Ramson, or Wild Garlic are now to be found all along the woodland floor. As a relative to the chive, wild garlic, as its name would indicate has a lovely delicate garlic flavor and smell. It is ideal for using in the kitchen, tossed through a salad for some depth or as I’ve done, in a quiche.

wild garlic

Pick the young leaves of the Ramson, as they are more tender and fresher than the mature leaves. When out picking bring a basket or plastic container with a damp tea towel or paper napkin to keep the leaves fresh, whist you make your way home.

 wild ramson in basket

Wild Garlic is very easy to identify, but do familiarise yourself with the plant using a good foraging book. They can be mixed up with Lily of the Valley, but are easy to distinguish by crushing a leaf  with your fingers, if it smells like garlic, it is garlic!

picking ramsonswild garlic hunting

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Crust

360g of organic strong white flour

200g cold butter

6 tbsp cold water

pinch of salt

Filling

5 large free range eggs

200g cottage cheese

100-200g wild smoked salmon

30-40 freshly picked wild garlic leaves

3 tbsp organic single cream

a sprinkling of mature cheddar

1/2 tsp nutmeg

salt & pepper to taste

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Add flour and butter to a mixing bowl, using a knife cut the butter into the flour. Then using your fingertips rub in the butter until all the large lumps are gone. Add the salt and water, then quickly kneed the dough, just until it hangs together.

Pop in the fridge for an hour to chill.

Roll out the chilled dough on a floured surface to fit a 28 cm buttered quiche tin. Blind bake the crust at 220°c/fan 200°c/gas 7, for 15 min.

Meanwhile make the filling, by beating the eggs with the salt, pepper, nutmeg and cream. Add the cottage cheese, sliced salmon and chopped ramsons and mix.

Pour the filling into the pastry case and sprinkle with a little mature cheddar on top. Bake at 220°c/fan 200°c/gas 7, for 35-40 min.

Serve with a dressing of natural yoghurt and chopped wild garlic, salt and pepper.

quiche wild garlic

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6 Comments

  1. Saw that garlic thing but had no idea it is eatable! Now I’ll have to try it of course 😀

  2. maddie says

    Those are Ramps. Otherwise known as Wild Leeks. You are missing the best part… THE BULB!! What a waste for you not to pull up the bulb and you have access to such a delicacy.

  3. Look Locations LLC says

    Save the root end and replant them… That’s what I do.

    Sent from my device.

  4. Pingback: Beech and Wild Garlic Canapés | Camera & Clementine

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