Wild Garlic Quiche with Sheep Cheese
Resource: Eatweeds
For dough:
- 1 and 1/4 cup spelt flour
- 1/2 tsp salt
- 1/2 cup butter ( 3-4oz)
- 1/4 cup water
For filling:
- 2 eggs
- 200 ml/ 7fl oz heavy cream
- 4 oz sheep cheese
- 9 oz frozen wild garlic
- salt
Defrost the wild garlic and drain it.
Let the food processor combine all the dough ingredients. Then grease the quiche tin, roll out the dough and place in into the tin. Let it cool in the fridge.
Preheat the oven to 400F/200C.
Mix the eggs and heavy cream in the mixing bowl. Crumble the cheese and add a pinch of salt.
On the frying pan fry wild garlic, but only several minutes and add it to other ingredients. Stir and pour it carefully on the dough.
Bake for about 30 minutes.
For dough:
- 1 and 1/4 cup spelt flour
- 1/2 tsp salt
- 1/2 cup butter ( 3-4oz)
- 1/4 cup water
For filling:
- 2 eggs
- 200 ml/ 7fl oz heavy cream
- 4 oz sheep cheese
- 9 oz frozen wild garlic
- salt
Defrost the wild garlic and drain it.
Let the food processor combine all the dough ingredients. Then grease the quiche tin, roll out the dough and place in into the tin. Let it cool in the fridge.
Preheat the oven to 400F/200C.
Mix the eggs and heavy cream in the mixing bowl. Crumble the cheese and add a pinch of salt.
On the frying pan fry wild garlic, but only several minutes and add it to other ingredients. Stir and pour it carefully on the dough.
Bake for about 30 minutes.
