A celebration of one of spring’s and early summer’s most underrated wild foods, this Hogweed Quiche combines the delicate, aromatic flavour of young hogweed flower buds and tender stems with rich mature Cheddar in a silky, creamy custard.
The buttery homemade pastry is infused with freshly ground hogweed seeds, adding warm notes reminiscent of citrus, cardamom and gentle spice, while the wild garlic seasoning brings another layer of foraged flavour. The result is a beautifully balanced quiche that’s equally at home served warm for lunch or cold on a picnic blanket.
Makes: 1 large quiche (6–8 servings)
A note of caution: Always ensure you are harvesting the correct species. Hogweed (Heracleum sphondylium) is edible, but it must never be confused with the highly toxic Giant Hogweed (Heracleum mantegazzianum), which can cause severe skin burns. Harvest only young shoots, stems and flower buds from confidently identified Common Hogweed, wearing gloves if you have sensitive skin. Never consume wild plants unless you are completely certain of their identification.
If you want to learn how to be a safe and confident forager, join us on a walk.
Pastry:
- 250 g plain flour
- 125 g cold butter
- 1 tbsp ground hogweed seeds
- Sprinkle of wild garlic salt, sprinkle of black pepper
- 1 egg yolk
- Cold water, as needed
- Rub butter into flour until crumbly. Mix in hogweed seeds, salt, and pepper. Add egg yolk and enough cold water to form a dough. Chill, roll out, and line your quiche tin. Blind bake at 180°C (fan) for about 15 minutes.
Custard & Filling:
- 250 ml milk
- 250 ml double cream
- 250 g cracked eggs (about 5 eggs)
- 120 g cheddar cheese, grated
- Sautéed hogweed flower buds and stems
- Salt and pepper to taste
- Whisk milk, cream, and eggs until combined. Season.
- Spread cheese and sautéed hogweed into the baked pastry. Pour custard over.
- Bake at 160°C (fan) for about 30-35 minutes, until set and golden.
Enjoy!