Ready for a spring time feast for your senses? Look no further, this homemade Wild Garlic and Mushroom quiche is the recipe you have been looking for.
Spring has sprung, and nature’s pantry is overflowing with vibrant new ingredients, or maybe even some you have foraged. Craving a dish that truly captures the essence of the season? Look no further than Wild Garlic & Mushroom Quiche. This recipe is a celebration of springtime flavours, bursting with the earthy depth of wild garlic and the savoury goodness of mushrooms. Imagine: tender greens with a hint of garlic nestled perfectly within a flaky, buttery crust. Each bite is a taste explosion, a delicious reminder of the fleeting beauty of spring.
Beyond its incredible flavour, this quiche offers the satisfaction of incorporating foraged ingredients. If you’re lucky enough to have wild garlic growing near you, this recipe allows you to transform a backyard bounty into a culinary masterpiece. But fear not, even store-bought varieties work beautifully! I like to forage mine where I can but I also pick it up from Riverford, in our amazing organic veg box. The wild garlic season is short, so I make sure I pack it in before it’s over. If you want to try Riverford, you can grab £15 off your second order here.
So, are you ready to embrace the flavours of spring? With its ease of preparation and impressive results, this Wild Garlic & Mushroom Quiche is perfect for a weekend brunch, a light dinner, or simply a celebration of the season. Let’s get cooking! (Recipe follows below)
Wild Garlic & Mushroom Quiche
A spring recipe utilising seasonal ingredients
Ingredients
Shortcrust Pastry
- 250g plain flour
- 125g butter, softened
- 1-3 tbsp water
Quiche
- 8 Eggs
- 400ml Milk
- 250g Grated Cheese
- 8 Mushrooms
- Wild Garlic
Instructions
Making the pastry
- Sift the plain flour into a large bowl.
- Add the butter and rub in with your fingertips.
- Slowly add the water by starting with 1 tbsp, then adding a little more until the mixture comes together to form a dough.
- Add the mixture onto a floured surface and gently bring it together with your hands, then shape into a ball.
- Wrap in baking paper and chill for at least 20 minutes before using.
- Remove from fridge and on a floured surface use a rolling pin to roll out your dough.
- Drap over your pastry dish and gently press down to fit the shape of the dish.
- Add some baking paper on top of the pastry and pour on your baking beans, ensuring they are spread out to the outer edges.
- Cook for 15 minutes on 200°C.
- Remove from oven, remove baking beans and cook for another 5 minutes.
Making the Quiche
- In a bowl, crack 8 eggs and whisk until mixed together.
- Add in 400ml of milk and whisk.
- Finely chop your wild garlic and add to the mixture.
- In a frying pan, add some butter.
- Slice your mushrooms and fry until browned.
- Add mushrooms to the mixture.
- Grate 200g of cheese and add to the mixture.
- Mix everything together.
- Pour mixture into the pastry crust.
- Add 50g of cheese on top.
- Cook for 20-25 minutes, or until cheese is golden brown.
We served this with a homemade wild garlic potato salad and a raw carrot salad. Be sure to check out the recipes to below to recreate the entire meal.
Wild Garlic Potato Salad
Ingredients
- 2-4 large potatoes
- 2 tsp dijon mustard
- 1 tsp Extra Virgin Olive Oil
- 1 tbsp Greek Yogurt
- 4 wild garlic leaves
- Sprinkle of dried parsley
Instructions
- Peel, cut and boil potatoes on the hob.
- In a bowl add the dijon mustard, greek yogurt and Extra Virgin Olive Oil into a bowl and mix together.
- Finely chop the wild garlic and mix into the mustard/yogurt mixture.
- Add a sprinkle of dried parsley.
- When potatoes are boiled, strain and leave to cool slightly.
- Add the dressing and mix through potatoes.
Raw Carrot Salad
Ingredients
- 2 large carrots peeled and thinly sliced
- 2 tsp Apple Cider Vinegar
- 1 tsp balsamic vinegar
- 1 tsp raw honey
- Salt & Pepper (to taste)
- Parsley
- Dill
- Sesame Seeds
Instructions
- Peel carrots and then using the peeler, slice thin strips for the salad.
- Add the Apple Cider Vinegar, balsamic vinegar and raw honey to the carrots and mix.
- Add a small amount of salt and pepper.
- Sprinkle some parsley and dill, and mix again.
- Sprinkle some sesame seeds and mix.
Together this makes a great dish. Whether you choose to make these recipes together or individually, I know you’ll love them.
Made it? Be sure to leave me a comment to let me know what you think or find me over on Instagram.