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Cooking
Easter Quiche with Wild Garlic
· 8 servings
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.
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.
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.
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.
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.
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.
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.
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…
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.
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.
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.
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.
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.
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.