Step-by-step method

At a glance

You're making a savory Easter quiche featuring fresh wild garlic, roasted chicken, and a homemade pie crust that comes together quickly with a stand mixer. The key to success is blind-baking the crust first, then filling it with a creamy egg and cheese mixture—the whole thing takes about 4 hours from start to finish, mostly hands-off resting and baking time.

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Make the crumb dough

Cut the butter into small cubes and place in a stand mixer. Add the flour and, using the dough hook, mix briefly until you get something like a crumb – a loose mixture with larger bits of fat. Add a pinch of salt and 6 tablespoons of cold water.

For this step
0/4

125 gram
Vegetable Fat, Butter Flavor

250 gram
All-purpose wheat flour

60 milliliter
Water

3 gram
Salt
2/14

Bring it together into dough

Keep the mixer running and the crumbly mixture will turn into a firm, non-sticky dough. If you don't have a stand mixer, knead all the ingredients by hand. Don't take too long over it – the dough shouldn't warm up too much.
3/14

Rest it in the fridge

Once the dough comes together, wrap it in plastic wrap and chill in the fridge for at least an hour, or even a few hours. This lets the butter and flour bind together beautifully, 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.

4/14

Roll it out

Let the dough sit at room temperature for a little while 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'd like a bit of help, roll the dough out directly on baking paper and it definitely won't stick at all.
5/14

Transfer to the tin and prick it

Place the dough into your baking tin. A ceramic or non-stick pie tin both work well, whichever you're used to. Press the dough up the sides of the tin too, prick it all over with a fork, line it with baking paper, and scatter a bag of baking beans on top to weigh it down.
6/14

Tip: beans for blind-baking

Since we bake savory pies often at home, I keep a container of beans just for blind-baking the dough, and I reuse the same ones every time.
7/14

Brush with egg

Bake in an oven preheated to 200°C for 15 minutes. After that, take the crust out of the oven, remove the beans and baking paper, and brush the whole crust with beaten egg – cover the entire base and the sides too.
8/14

Tip:

You can use a bit of the egg you've already beaten for the filling – there's no need to crack an extra egg just for brushing the crust, since you won't use a whole egg for that anyway. Once out of the oven, fill with the mixture of eggs, cheese, herbs, meat…
9/14

Prepare the wild garlic

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

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250 gram
Wild Garlic
10/14

Whisk the eggs

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

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5 piece
Chicken Eggs
11/14

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%
12/14

Add the remaining ingredients

To this mixture, add the grated cheese, the chopped and pre-fried meat, and the wild garlic. Season with salt and pepper and mix thoroughly. You can also add fresh herbs, whichever you like – thyme works wonderfully.

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
13/14

Bake

Pour the mixture over 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 fantastic accompaniment to a slice of the pie is lightly salted and peppered sour cream, which you can dip each bite into.

For this step
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150 gram
20% Sour Cream

3 gram
Salt

3 gram
Black Pepper

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Easter Quiche with Wild Garlic

Name: Savory Easter Quiche with Wild Garlic
Prep time: 64 min
Cook time: 60 min
Total time: 249 min
Yield: 8
Cuisine: French
Ingredients: 250 gram All-purpose wheat flour; 60 milliliter Water; 11 gram Salt; 5 piece Chicken Eggs; 250 gram Skinless Chicken Breast; 8 gram Black Pepper; 10 gram Fresh Thyme; 150 gram 20% Sour Cream; 125 gram Vegetable Fat, Butter Flavor; 250 gram Whipping Cream 33%; 250 gram Wild Garlic; 150 gram Emmental Cheese

bohynekuchyne

Prep 1 h 4 min Cook 1 h

Plus 2 h of resting (not counted in active time)

12 Ingredients

14 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer

Pie tin ceramic

Baking paper

Baking beans

Colander

Whisk

Pastry brush silicone

What's in it?

516 kcal

Calories

28 g

Carbohydrates

35 g

Fats

22 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 delicious savory pie. Last year I swapped my usual stuffing for a quiche – a savory pie – with an Easter-style filling. Instead of pastry dough, I used a classic pie base, and instead of spinach, fresh wild garlic, all rounded out with roasted rabbit and chicken. You can use store-bought pie dough, already rolled out and ready on baking paper. But making your own only takes a little extra time – if you've got a stand mixer, it's really just a few minutes.

Chicken Poultry High-protein Main Course Easter

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Step-by-step method

At a glance

Make the crumb dough

For this step

Bring it together into dough

Rest it 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

How it went

Nobody has tried this recipe yet

Easter Quiche with Wild Garlic

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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