This is a seasonal allium-rich dish, full of spring onions, leeks and wild garlic, and a great quiche for a picnic. I’ve also made this recipe as 1½ times the ingredients and used the excess for making mini tarts in a jam tart baking tin, which are perfect for kids’ lunchboxes. Sometimes I make individual tarts instead of a whole quiche; use the same quantity as the recipe below but use a baking tin for tarts instead.
This is an easy quiche recipe as it uses a yeasted pastry, which is much simpler to cook with no need to chill beforehand or bake blind – and it never gets a soggy bottom!
I bought some lovely plump spring onions from VP Collins veg at Frome Farmers’ Market; it’s worth looking for these home-grown varieties, which are fuller in flavour than the supermarket kind. If you can’t find wild garlic, then substitute it with 250g spinach, wilted and squeezed of moisture. You can also substitute the feta for goat’s cheese, or any other strong cheese you have.
120g plain flour
50g butter or margarine, melted
1 tsp dried fast-action yeast
½ tsp salt
1 tbsp olive oil
1 leek, finely sliced
Bunch of spring onions, finely sliced
100g wild garlic leaves, shredded
100g feta cheese, roughly cut into small cubes
5 eggs, beaten
Pinch of salt
Mix the pastry ingredients together and set aside for at least an hour, covering it with oiled clingfilm (you can also mix them the night before and put the pastry in the fridge, bringing it out an hour before you want to use it).
Grease a 25 cm quiche dish.
Roll out the pastry when it’s ready, and line the dish.
Preheat the oven to 180°C fan (200°C or gas mark 6).
Heat the olive oil on a medium heat and fry the leek for 10 minutes, then add the shredded wild garlic and cook for 2-3 minutes until just wilted. Add the spring onions and stir for another minute. Remove from the heat.
Beat the eggs and add the milk.
Place the leek mixture in the quiche case, dot the feta cheese on top before adding the egg and milk and salt.
Put in the oven for 30 minutes until firm in the middle and lightly browned on top. Leave to cool for 5-10 minutes before cutting.