It’s wild garlic season and given we’re allowed a walk a day, why not forage some of these delicious leaves on your next walk to use in your supper? This recipe doesn’t take long to prep and is perfect on a Spring evening with a side salad.
1 packet of shortcrust pastry
1 red onion
1 tbl sp olive oil
200g chestnut mushrooms
300ml Semi-skimmed or whole milk
150g cheddar cheese, shredded
Salt & pepper
Two handfuls of wild garlic leaves (stalks removed)
- Heat the oven to 180 degrees
- Grease and line a tart tin with shortcrust pastry and blind bake for 10 minutes
- Whilst the pastry is baking, thinly slice red onion and leek. Add to a frying pan along with the olive oil and sweat on low to medium heat for 5 minutes. Retain a little firmness as they’ll cook more once in the oven.
- In another pan, fry the mushrooms on medium to high heat to remove any water content.
- In a bowl mix the milk, cream and add the cheddar cheese. Season. Take a ladle spoonful or two of the mixture and blend it in a blender/food processor along with half the wild garlic leaves. Add the green mixture back into the bowl and stir through. You’ll have a light green mix.
- Once the ten minutes is up on the pastry, take the pastry case out of the oven. Place the onions, leeks and mushrooms into the bottom of the case. Pour over the cream mixture.
- Shred the remaining wild garlic leaves and chop the brie into small cubes and add onto the top of the quiche.
- Place the quiche into the pre-heated oven and cook for about 45-50 minutes until the top is lightly browned and the crust starts pulling away from the pan.