Step-by-step method

At a glance

This stunning Easter quiche brings together homemade pie dough, roasted chicken, and foraged wild garlic in a creamy egg and cheese filling. The main time investment goes into making and chilling the dough, plus the two-stage baking process—first blind-baking the crust, then finishing the quiche—but a food processor makes the dough come together in minutes.

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Make the crumb dough

Cut the butter into small cubes and place in the food processor. Add the flour and, using the dough hook, mix briefly until you get a crumbly mixture – a dry, sandy texture with larger bits of fat still visible. Add a pinch of salt and 6 tablespoons of cold water.

For this step
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125 gram
Vegetable Fat, Butter Flavor

250 gram
All-purpose wheat flour

60 milliliter
Water

3 gram
Salt
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Form a smooth dough

Keep the processor running until the crumbly mixture turns into a firm, non-sticky dough. If you don't have a food processor, knead all the ingredients by hand. Don't overwork it – the dough should stay as cool as possible.
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Let it rest in the fridge

Once the dough comes together, wrap it in plastic wrap and chill for at least an hour, or even a few hours. This lets the butter and flour fully bind, which affects both the flavor of the dough and how easy it is to work with. You won't need extra flour when rolling it out.

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Roll it out

Let the dough sit at room temperature for a bit so it's not too firm, then roll it out into a sheet about 0.5 cm thick. There's no need to dust with flour – it shouldn't stick. If you want to make things easier, roll the dough out directly on baking paper and it won't stick at all.
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Transfer to the tin and prick it

Place the dough into a baking tin – a ceramic or non-stick pie dish both work well, whichever you're used to. Press the dough up the sides of the tin, prick it all over with a fork, line it with baking paper, then pour in a bag of dried beans to weigh it down.
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Tip: beans for blind baking

Since we make savory pies at home quite often, I keep a container of beans specifically for blind baking and reuse the same ones every time.
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Brush with egg

Bake in an oven preheated to 200°C for 15 minutes. Once done, take the crust out of the oven, remove the beans and baking paper, and brush the entire crust with beaten egg – covering the base and the sides too.
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Tip:

You can use a bit of the egg you've already beaten for the filling – no need to crack an extra egg just for brushing the crust, since you won't use a whole one for that anyway. Once out of the oven, fill it with the mixture of eggs, cheese, herbs, meat…
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Prepare the wild garlic

Rinse the wild garlic and blanch it in a bowl with hot water. After a minute, transfer it to a colander and rinse with cold water. Return it to the bowl and cover with cold water again. Drain and chop into pieces.

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250 gram
Wild Garlic
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Whisk the eggs

Whisk the eggs with a whisk. Before adding the other ingredients, dip a silicone pastry brush into the eggs and use it to brush the pre-baked crust.

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5 piece
Chicken Eggs
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Add the cream

Add the cream and whisk thoroughly again. If you like, use a stand mixer and let the eggs and cream whip together for five to ten minutes.

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250 gram
Whipping Cream 33%
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Add the remaining ingredients

Into this mixture, add the grated cheese, the diced pre-cooked meat and the wild garlic. Season with salt and pepper, then mix thoroughly. You can also add fresh herbs of your choice – thyme works wonderfully here.

For this step
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150 gram
Emmental Cheese

250 gram
Skinless Chicken Breast

5 gram
Salt

5 gram
Black Pepper

10 gram
Fresh Thyme
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Bake

Pour the mixture onto the pre-baked crust and bake in an oven preheated to 170°C for about 45 minutes. Once baked, let it cool and serve warm or cold.
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Serve with sour cream

A slice of this pie is wonderful with lightly salted and peppered sour cream on the side, perfect for dipping.

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150 gram
20% Sour Cream

3 gram
Salt

3 gram
Black Pepper

Easter Quiche with Wild Garlic

Name: Savory Easter Quiche with Wild Garlic
Prep time: 39 min
Cook time: 60 min
Total time: 166 min
Yield: 8
Cuisine: French
Ingredients: 150 gram 20% Sour Cream; 8 gram Black Pepper; 250 gram Wild Garlic; 10 gram Fresh Thyme; 250 gram Whipping Cream 33%; 11 gram Salt; 125 gram Vegetable Fat, Butter Flavor; 150 gram Emmental Cheese; 250 gram Skinless Chicken Breast; 250 gram All-purpose wheat flour; 60 milliliter Water; 5 piece Chicken Eggs

bohynekuchyne

Prep 39 min Cook 1 h

Plus 1 h of resting (not counted in active time)

12 Ingredients

14 Steps

Medium Difficulty

What's in it?

578 kcal

Calories

34 g

Carbohydrates

38 g

Fats

23 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Head out to the woods for some wild garlic and bake yourself a wonderful savory pie. Last year I swapped the classic stuffing for a quiche – a savory pie – with an Easter-style filling. The bread base was replaced with proper pie dough, spinach gave way to fresh wild garlic, and I rounded it all off with roasted rabbit and chicken. You can use store-bought pastry, already rolled out and ready on baking paper. Making your own, though, only takes a little extra time – and if you've got a food processor, it's really just a matter of minutes.

Chicken Poultry High-protein Main Course Easter

Step-by-step method

At a glance

Make the crumb dough

For this step

Form a smooth dough

Let it rest in the fridge

Roll it out

Transfer to the tin and prick it

Tip: beans for blind baking

Brush with egg

Tip:

Prepare the wild garlic

For this step

Whisk the eggs

For this step

Add the cream

For this step

Add the remaining ingredients

For this step

Bake

Serve with sour cream

For this step

Easter Quiche with Wild Garlic

Ingredients — what you'll need

What's in it?

About this recipe

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