Gaby
Because forest animals love to feast on it, wild garlic is often called ‘bear’s garlic.’ This spring plant, with its sulfurous aroma, is prized for its nutritional value and has been used medicinally against cancer and inflammation. The intense garlic scent when the leaves are crushed comes from allicin, a compound released when the plant’s cells are broken.
Wild garlic has bactericidal and antifungal properties. Its antiviral qualities are attributed to its high levels of phytoncides and vitamin C. In 100 grams of wild garlic there is about 100 mg of vitamin C. Wild garlic helps prevent plaque buildup on blood vessel walls, lowers cholesterol, and can help normalize high blood pressure. This natural antibiotic supports the health of the bronchi, lungs, and stomach, helps disinfect the intestines, improves metabolism, and has anti-parasitic effects. Wild garlic also stimulates the appetite, which is why dishes made with it often disappear quickly.
Ingredients for the dough (serves 6): flour – 230 g; egg – 1; butter – 130 g; vegetable oil – 1 tablespoon; salt – ½ teaspoon.
Ingredients for the filling (serves 6): wild garlic – 1 bunch; mushrooms – 400 g; egg – 1; milk – 150 ml; heavy cream – 80 ml; cheese – 70 g; butter – 20 g; salt – ⅓ teaspoon.
Mix the flour with salt, then add the chilled butter cut into pieces and rub the mixture into crumbs.
Pour in the egg and knead the dough. Cover the dough with plastic wrap and refrigerate for half an hour.
Roll out the chilled dough between two sheets of parchment paper until it is thin.
Place the dough onto a greased baking dish, forming the edges. Cover the base with parchment and bake in the oven at 180°C (350°F) for 15 minutes.
Sauté the chopped mushrooms in butter until golden brown, then add the chopped wild garlic and cook for 5 minutes.
Prepare the filling by mixing the milk with cream, egg, salt, and grated cheese.
Assemble the quiche: on the prepared base, layer the sautéed mushrooms and wild garlic and pour the filling over the top.
Bake the quiche for 30 minutes.
Life Hack
Weigh the parchment down with buckwheat or dried peas during the first bake to keep it in place on the quiche base.
