Wild Garlic Quiche
I know wild garlic grow in Spring, but luckily I have had huge reserves in the freezer.
Recipe:
Crust:
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/4 cup cold water
Filling:
- 125 g/4oz cream cheese (I used Philadelphia)
- 1/3 cup whipping cream
- 3 eggs
- 350 g/12oz frozen wild garlic
- 175 g/ 7oz goat cheese or Feta cheese
- 1/2 tsp salt and a pitch of pepper
Defrost the wild garlic.
In a food processor mix all the ingredients. Put the batter into the quiche tin and let it cool in the fridge for about 1 hour.
Heat the oven to 200C/400F. In the food processor blend cream cheese, whipping cream with eggs. Then drain wild garlic and add it into filling. Let the food processor blend the cheese filling with wild garlic. Add crumbled cheese, salt and pepper.
Pour the filling into pastry and put into the oven. Bake for 30-35 minutes.
Let the quiche a little bit cool before serving.
Recipe:
Crust:
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/4 cup cold water
Filling:
- 125 g/4oz cream cheese (I used Philadelphia)
- 1/3 cup whipping cream
- 3 eggs
- 350 g/12oz frozen wild garlic
- 175 g/ 7oz goat cheese or Feta cheese
- 1/2 tsp salt and a pitch of pepper
Defrost the wild garlic.
In a food processor mix all the ingredients. Put the batter into the quiche tin and let it cool in the fridge for about 1 hour.
Heat the oven to 200C/400F. In the food processor blend cream cheese, whipping cream with eggs. Then drain wild garlic and add it into filling. Let the food processor blend the cheese filling with wild garlic. Add crumbled cheese, salt and pepper.
Pour the filling into pastry and put into the oven. Bake for 30-35 minutes.
Let the quiche a little bit cool before serving.
