I have become totally hooked on Wild Garlic. There's acres and acres of it near us and I'm picking it every few days, and using it in just about everything I cook.
The pesto I made is a great addition to loads of dishes and it will keep a bit longer than fresh leaves, but I also like to use it as fresh as possible.
As with any foraged food, make sure you know what you are looking for, consult a good book and read up on possible side effects and who should avoid it beforehand (although I'm not sure I go along with breastfeeding mothers avoiding it - I used to eat all sorts of strong flavours when I was feeding). Check out also the awesome health benefits of wild garlic.
Shortcrust pastry (your favourite recipe - to me this means 1/2 pack of Easi-Roll from the supermarket!)
Handful of wild garlic leaves
Spoonful of wild garlic pesto (optional)
50ml single cream
2 large free-range eggs
250g log of goat's cheese
Sprinkle of grated Parmesan
Salt & pepper to taste.
Pre-heat oven to 190 degrees.
Line a loose-bottom flan dish (I use a cake tin for a nice deep filled quiche) with greaseproof paper. Roll out your pastry and line your tin. Using more greaseproof paper and baking beans or rice, blind bake your case for about 5 minutes.
Remove from oven. Slice leek and sweat in a frying pan with a little oil until translucent. Roughly chop the wild garlic leaves and toss in with the leeks for a few minutes until wilted.
Beat together your eggs and mix with the milk and cream. Add salt & pepper to taste (I don't add salt as I find goat's cheese quite salty anyway). Add a spoonful of pesto if using.
Place your leeks and wild garlic mixture over the bottom of the pastry case. Chop the goat's cheese into large chunks and spread over. Pour on your milk & egg mix and sprinkle Parmesan on top.
Bake for approximately 40-45 minutes.
If you enjoyed this recipe, check out my other foraging posts:
Wild Garlic Pesto
and my guest post on Red Ted Art, Dandelion Soap - yes that's SOAP not SOUP!