A savoury seasonal bake celebrating one of spring’s most cherished wild foods. Cheryl’s Wild Garlic & Cheddar Quiche combines the fresh, vibrant flavour of wild garlic with mature cheddar in a rich, creamy filling, all encased in crisp pastry. Perfect for picnics, lunches or sharing with friends, it’s a simple recipe that makes the most of the wild garlic season. 🌿🧀

INGREDIENTS

Crust:

• 150 g plain flour
• 115 g cold butter, cubed
• 60–75 ml ice water

Filling:

• 4 eggs
• 240 ml milk
• 50ml Double Cream
• 150 g cheddar cheese, grated
• 1 handful of wild garlic, roughly chopped
• Salt 
• Dried powdered Pepper Dulse

INSTRUCTIONS

1. In a blender or food processor, pulse the flour, butter, and a pinch of salt and Pepper Dulse until it forms a crumbly texture.
2. Gradually add the ice water until the dough just comes together.
3. Press the dough into a tart pan, prick the base, and chill for 20 minutes.
4. Preheat your oven to 180°C (350°F).
5. Blind bake using Baking Beads for 15 minutes.
6. Remove the baking beads and bake for a further 5-10 minutes until the base is cooked.  Be careful that the edges aren’t overcooking, cover with tin foil if needed. 
7. In a bowl, whisk the eggs, milk, cream, salt, and pepper dulse.
8. Scatter the grated cheddar and wild garlic onto the pastry base.  Take this to the oven n a tray then pour the filling into the par-baked crust.
9. Bake for 30–35 minutes, until set and golden.
10. Let it cool slightly before slicing.

Enjoy your creamy, garlicky, cheesy perfection!