Gluten-free Wild Garlic Quiche
I noticed that my simple summer quiche is getting much more visits these days. And I also noticed the blooming swathe of wild garlic in the communal garden here. And I had a big pot of natural yoghurt which I was going to use for dessert… But then I had this lovely idea. What about a quiche made with wild garlic, natural yoghurt and a generous grating of nutmeg?
Obviously I added a little bit more to it – some potato, a little onion and salt and pepper too naturally. For the pastry case I decided this time to use a mixture of buckwheat flour, gf plain flour and some walnuts. The walnuts did improve the taste and texture of the pastry. In fact next time I’m going decrease the amount of flour and add twice as much nuts.
But I’ll note the quantities of ingredients I used for the one I made though in the recipe below. This actually tastes great so I may as well record it like I made it.
Don’t I always do that? Of course. Of course I do.
No really, I do try much harder to do that these days.
Anyway this is good – and a healthy use of dairy. So I hope you give it a go and enjoy it as much as I did.
Ingredients
- 75g buckwheat flour
- 75g gf plain white flour mix
- 25g walnut halves
- 90g salted butter, cubed
- 2 - 3 tablespoons whole milk
- bunch of wild garlic leaves plus some stalks and flowers
- 1 small onion
- bunch of parsley
- teaspoon olive oil
- small pat of butter
- 4 eggs
- nutmeg
- salt and pepper
- 4 tablespoons Greek-style natural yoghurt (unsweetened)
- 1 baked potato, peeled and diced large
Instructions
- Add the flour and nuts into a food mix and mix until the nuts are reduced to crumbs. Next add in the butter and pulse until it's all well combined. It should all now have a crumby consistency. With the food mixer still blending slowly add in the milk until a pastry ball forms. Sometimes this doesn't happen when using gf flours but once the dough is clumping together just scrape it out of the mixer and you can form the dough ball in your hands. Cover the ball in cling film and leave in the fridge for an hour - this isn't an essential step with this particular dough but if you're having trouble rolling the dough this will help.
- Heat the oven to 180 C and grease a 7" baking dish.
- When the dough is ready to roll, dust a large surface with gf plain flour, roll out the dough and line your greased baking tin with the pastry. If the dough tears don't worry you can just smoosh it together it will be fine.
- Dust the pastry with a little plain flour cover with baking paper and fill with baking bean. Bake in the oven for 15 - 20 minutes.
- Rinse the wild garlic well in hot water and then rinse again in cold water. Chop up the the stalks and flowers roughly and add to a food mixer. Chop off the first two inches of the leaves (the part that descends to the stem) and add to the food mixer - this is to ensure that leaves left are quite soft and will cook easily in quiche. Add in a peeled and roughly chopped small onion. Next add in half the parsley. Mix until it is all mince.
- Heat the olive oil in frying pan on a moderate heat. Add in the pat of butter. When the butter is melted add in the mixed wild garlic and onion and stir till the onion have softened a bit - takes a minute or two. Remove from the heat
- Beat the eggs with a generous grating of nutmeg and a good pinch of salt and pepper. When it is all well combined gently beat in the yoghurt. Next, roughly chop the wild garlic leaves and, together with the diced potato, gently stir into the egg-yoghurt mix. Finally, pour this mix into the baked pastry shell. Bake in the oven for 45 minutes or until the quiche has solidified. Take out of the oven and allow to cool for 15 minutes.
- Serve with a light salad dressed in vinaigrette. Enjoy!
