Thursday, March 17, 2016

Saint Patrick´s Day & Wild Garlic Quiche


When Wild Garlic (Ramson) appears you know that Springtime is finally on its way. The wonderfully mild garlic taste of cooked Wild Garlic makes this quiche recipe a great way to welcome back the return of the sun after many months of Winter. And a lovely and "green" way to celebrate Saint Patricks Day, of course.




The air is still rather chilly here, but the spring hardy leaves of the wild garlic are now to be found all along the woodland floor and even in our garden.. 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 have done today, in a quiche.




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




Wild Garlic Quiche

Ingredients for the Shortcrust Pastry
  • 250 g plain (all purpose) flour
  • pinch of fine sea salt
  • 110 g butter, unsalted, cold, cubed
  • 6 tbsp cold water




Ingredients for the Filling
  • 100 g smoked bacon lardons, cooked (these are small chunks of diced bacon, if you cannot find them, buy thick slices of bacon and dice them yourself)
  • 4 eggs (L), free-range or organic
  • 200 g cream (such as single cream which has a fat content of 18% or use cream with a fat content up to 30% )
  • 30-40  wild garlic leaves, washed, dried and chopped
  • some sea salt, to taste
  • freshly ground black pepper, to taste




Preparation of the Shortcrust Pastry
  1. Put the flour and salt in a large bowl and add the cubes of butter.
  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. 
  3. Using a knife, stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in food wrap and chill for 30 minutes before using.
  5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
  6. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
  7. Preheat the oven to 180°C (350° F).
  8. Roll out the shortcrust pastry until it is slightly larger than a round 28 cm (11 in) tart pan with removable bottom OR use a rectangular 28 cm x 20 cm (11 in x 8 in) tart pan .
  9. Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. 
  10. Place in the oven and bake for 15 minutes.
  11. Remove the greaseproof paper and rice or beans, then return the tart to the oven and bake for a further 5 minutes, or until golden-brown.




Preparation of the Filling
  1. For the filling, arrange the lardons evenly in the bottom of the pastry case.
  2. Then spread the chopped wild garlic over the lardons.
  3. In a bowl, beat together the eggs and cream until well combined. 
  4. Season, to taste, with salt and freshly ground black pepper. 
  5. Pour the egg mixture into the pastry case.
  6. Transfer the quiche to the oven and bake for 30 to 40 minutes, or until the egg mixture has set.
  7. Set the quiche aside to cool.




Wild garlic is very easy to identify, but you should still make sure to familiarize 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. The tell-tale odor should ensure you pick the right leaves. The leaves can be eaten raw or lightly cooked. Be sure to wash them well - some recipes also call for blanching the leaves for a few minutes in boiling water. Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish.




Wether you are celebrating Saint Patrick´s Day today – or whether you are just looking for something seasonal and „green“ to enjoy today, this light, springtime Wild Garlic Quiche of mine, will be just the recipe to prepare.


19 comments:

  1. Wild garlic, wow! Sound just wonderful Andrea!

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    1. Thank you, Chris - this is always the first seasonal ingredient of the year that I can get my hands on and we love its taste and versatility.

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  2. those look like what we call ramps here in the States. I have garlic chives growing pretty wildly in my garden this early spring. right now though, they are under a foot of new snow! I'm tempted to try your recipe when I see them again though. thanks for a lovely idea!

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    1. Dear Piebird - so nice to hear from you - how have you been? The Wild Garlic called "Bärlauch" in German which literally translates into "bear’s leek", goes by many names in English, most commonly ramps, but also buckrams, wild garlic, broad-leaved garlic, wild leeks, wood garlic or bear’s garlic. I am quite sure that this recipe works with garlic chives as well - just go by taste. I am sure that the tart will then be equally delicious!
      Thank you so much for stopping by, my dear!
      Andrea

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  3. Hi Andrea, I bet this is delicious, I was not too sure what to do with them when I see them at the farmers market, next time I go I will pick some up.

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    1. Cheri, next time you see wild garlic at the market or in your garden (we have some growing in our garden) or in the forest, by all means, try this lovely spring quiche.

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  4. Your quiche looks spectacular!! I'd love to have this in my fridge for breakfasts and lunches throughout the week. YUM!

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    1. Dear Liz, unfortunately this quiche did not last for longer than one lunch at our house - it is rather light and spring like, not heavy, so it is easy to get away with eating two slices.
      Thanks for stopping by,
      Andrea

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  5. Hello Andrea, your quiche looks sensational. You know I have never prepared wild garlic leaves, I must scan the Asian market and see if they perhaps carry them, otherwise they are not so common in our markets. Spring time is nearing!

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    1. Dear Peggy, you can find Wild Garlic in the US - might be named differently though. Wild garlic originated in Europe. I learned that "it can be found in the eastern half of the U.S. and the western region of the Pacific Northwest, and is widespread throughout Ohio." Sometimes it is called "crow garlic, field garlic, or wild onion" - Asian shops do not carry it in Europe, you can find it while foraging, at the farmers market and (!) in my garden...or sug with fresh chives...
      Any more questions, please let me know!

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  6. Happy, my friend, ramps are not really garlic but closer to leeks (Lachen) and I can eat them! Yay! Sadly, though, they are hard to find in Tucson... Your quiche looks incredible and I wish I was there to taste it! Happy weekend!

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    1. Dear David, ramps or wild garlic are much closer to spring onions and chives than to garlic - so, if you came across them, you could definitely sub the wild garlic with finely chopped chives or the green parts of the spring onion.
      Liebe Grüße,
      Andrea

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  7. Lovely green recipe for any day, especially St. Patrick's day. You are right about the leaves of wild garlic looking like Lily of the Valley. It grows in New England but I never could find any growing in the woods near our farm. We were lucky that a small market carried a small amount of it in early spring but I know I would never find it being sold here in Florida.

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    1. Karen, funny enough, I came across wild garlic for the first time while in Québec and have been smitten with this lovely green plants ever since. It does smell distictively of garlic, but in a mild and very agreeable way. You can always sub with chives or baby spinach...or a mix thereof.
      Thank you for stopping by,
      Andrea

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  8. What a beautiful quiche! I'll keep my eyes open for wild garlic when I'm at the farmers' market next.

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    1. Beth, you should - wild garlic is one of the most wonderful and versatile ingedients you can buy in spring. And the season does not last long, so, get it while you can.

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  9. This sounds so wonderful! I need to find a reason to make a quiche soon - I don't make them very often anymore, since Kevin became vegan, but perhaps a brunch is in order soon.

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    1. Teresa, I make lots of quiches, loaded with veggies or with cheeses etc. but this is is the best quiche recipe I came up with - hands down. It is delicate and springlike yet packs a punch with that bold wild garlic flavor - seasonal cooking at its very best.

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  10. Great recipes for tasty food especially veggies or with cheeses

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