Wild garlic quiche is a delicious spring version of the tasty cake from France. Here you can find out how to use the wild cabbage for the quiche. We also introduce you to a vegan alternative without animal products.
Wild garlic quiche is a great recipe too wild garlic season in the spring. You can find wild garlic mainly in herbaceous and shady forests. If you want to take the wild herbs home, you can also grow them in your own garden Plant wild garlic.
When buying your ingredients, make sure they come from organic farming come. In this way, you support sustainable agriculture that is dependent on the use of chemical synthesis pesticides refrained from. Especially with animal products, it is important to pay attention to reliable seals, such as from Demeter or Bioland. They stand for more animal welfare and one species-specific attitude. It is also best used for the wild garlic quiche Eggs without shredding chickens.
You get most of the raw materials from regional production. When you shop locally, you help the local economy. In addition, you save CO2 emissions through shorter transport routes and thus reduce your ecological footprint.
Wild Garlic Quiche: How to Prepare It
(Photo: CC0 / Pixabay / kinoppy)
This recipe is for a cake pan with one Diameter of 24 centimeters thought.
Wild garlic quiche
- Preparation: about 20 minutes
- Rest time: about 30 minutes
- Cooking / baking time: about 30 minutes
- Amount: 12 serving (s)
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100 g
Butter
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210 g
spelled flour
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1 teaspoon
salt-
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1 tablespoon
water
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100 g
fresh wild garlic
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150 g
spinach
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1
Red onion
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2 tablespoons
olive oil
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150 g
Frozen peas
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300 ml
cream
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3
egg
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100 g
Gouda ost
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1 nypa
salt-
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1 nypa
pepper
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Knead together butter, spelled flour, salt and a tablespoon of water to a smooth dough. Roll it out and dress the cake tin (24 cm diameter) with it. Cool the dough for 30 minutes.
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Wash wild garlic and spinach. Peel the onion and cut it into fine rings.
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Heat the olive oil in a pan and fry the onion in it until it is translucent.
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Add the frozen peas and fry in the pan for another five minutes.
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Add the spinach to the pan and mix with the rest of the ingredients. Let the vegetables cook for another three minutes and then remove the pan from the heat.
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For the glaze: Mash wild garlic and cream together in a measuring cup.
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Add the eggs and mix well with a whisk.
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Roughly grate the Goudan in the creamy egg mixture and mix the ingredients.
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Season the glaze with salt and pepper. You can be generous with that.
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Now place the vegetables from the pan on the quiche base in the mold and fill everything with the icing.
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Bake the wild garlic cake at 200 degrees on the middle grill for 30 to 40 minutes. The time depends on the power of your oven. It is best to do a chopstick test after 25 minutes. The wild garlic cake is ready when it is golden brown on top and firm on the inside.
tip: Serve the wild garlic cake with fresh salad from the garden and sprinkle with chopped wild garlic or other herbs your choice.
Wild garlic quiche: vegan variant
(Photo: CC0 / Pixabay / Goumbik)
You can also make the wild garlic kitchen vegan, ie without animal products. Replace the ingredients with the following options:
- Use for quichedeg instead of the butter vegan margarine.
- Replace the cream with vegan cream. By the way, you can Make your own oatmeal easily.
- You can replace the eggs 50 grams starch change. First, mix the cornstarch with two tablespoons of water until there are no more lumps. Then mix in the starch 50 milliliters oat milk.
- Mix instead of Gouda 30 grams yeast flakes into the cast.
Replace the ingredients where appropriate in the recipe and otherwise follow the steps described above. In another article we will give you useful tips on how to vegan quiche certainly succeeds.
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