A seasonal quiche packed with the fresh flavours of spring. Combining wild garlic, nutrient-rich nettles, creamy feta and parmesan in a rich savoury filling, this recipe is perfect for picnics, lunches and sharing with friends. Encased in a buttery paprika pastry, it’s a delicious way to celebrate the abundance of the wild harvest. 🌿🧀✨
INGREDIENTS
PASTRY
* 125g organic butter, cold and cubes – plus extra to rub the tin with
* 250g plain flour
* 1/4 tsp sweet smoked paprika
* 1/3 tsp ground black pepper
FILLING
* 15g unsalted butter
* 200g wild garlic leaves chopped finely (can also use any leafy allium such as three-cornered leek or even simply spring onions)
* 50-100g nettle leaves chopped finely (you may need to use washing up gloves to stop the sting)
* 200g feta crumbled
* 2 eggs, beaten
* 200g organic soured cream or creme fraiche.
* 2 tbsp cornflour
* 50g parmesan
* 1/2 tsp sweet smoked paprika
INSTRUCTIONS
Heat the oven to 200°C/180°C fan/gas 6. Lightly butter a 26cm fluted tart tin and dust it with a little flour.
To make the pastry, add the butter, flour, sweet paprika, black pepper and a pinch of salt to a bowl. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Add 3 tbsp cold water and mix until it comes together, then use your hands to form it into a disc. Cover and chill in the fridge for 30 minutes.
While that’s chilling, make a start on the filling. Gently heat the butter in a frying pan until it begins to foam, then add the finely sliced wild garlic and nettle tops. Cook gently for a couple of minutes until wilted down and any juices are evaporated. Remove from the heat and spread it onto a plate to cool slightly. Once cooled, mix through the feta.
In a jug, whisk together the eggs, soured cream or creme fraiche, double cream, cornflour, parmesan and sweet paprika. Season with a small pinch of pepper and salt.
Roll the chilled pastry out on a lightly floured surface until it’s about the thickness of a £1 coin. Line the tin, gently pressing it into the edges and leaving a little overhang. Prick the base a few times with a fork, then line with baking parchment and fill with baking beans (or dried rice or lentils). Bake for 15 minutes, then remove the parchment and beans and return to the oven for another 7–10 minutes, until the base is evenly cooked. Trim any excess pastry from the edges, then reduce the oven to 180°C/160°C fan/gas 4.
Spread the wild garlic, nettle and feta mixture evenly over the base, then pour over the egg filling. Bake for around 20 mins, remove to decorate with wild ingredients, then add back to the oven for a further 20 minutes, until set and golden on top.
Leave to cool slightly in the tin before slicing. It’s just as good warm as it is cold, and will keep in the fridge for up to three days.
