26.3.11

White dead nettle and Sorrel Quiche with Wild Herb Pastry - Recipes

I just love to have something in the fridge that I can grab on the go. Like most people weekdays are fast and furious and the time required to make pastry simply isn’t there. This dish is a great to bake on a Sunday, so it will last all week but it also makes great use of a rarely written about ingredient, the Dead Nettle! The White dead Nettle has all the health benefits of its namesake cousin but without the Sting (see Edible Stinging Nettle). Coupled with Sorrel this makes for a it makes for a fantastic and very pretty Quiche that you can enjoy all week.. The pastry is pretty good too!

Wild Herb Pastry

500g Plain Flour (Organic if you have it)
200g Butter (Cubed and Cold)
50 g Grated Strong Cheddar
Small bunch of Wild Herbs (Wild Thyme, Wild Chives whatever you want!)
2 Large Free Range Eggs
Splash of Milk
Maldon Salt
Black Pepper

Pastry is not complicated, especially if you have got a blender. Put the flour, butter and Cheese into the Blender and blend until a bread crumb texture is achieved. Now season and add your favourite chopped Wild Herbs and both the eggs, pulse the blender until the mix is starts to come together. Add a splash of milk, pulse again until the mix starts to come together into a single ball of pastry. Empty the pastry onto the side and gently push the pastry together (be careful not to knead the pastry). Wrap in Cling Film and place into the fridge until ready (at least 30 minutes though!!).

White Dead Nettle and Sorrel quiche filling

400ml Creme Fraiche
3 Tbsp Milk
4 Free Range Eggs
100g of Ricotta
Good bunch of young White Dead Nettles (in flower)
Handful of Sorrel leaves
Maldon Salt
Black Pepper

Firstly, de-leaf your Dead Nettles wash and chop the leaves. Next pluck the White Flower heads from the stalks and also set aside (fiddly but worth it). Chop your Sorrel Leaves and place them with your chopped Dead Nettle Leaves. In a bowl mix your Creme Fraiche, Milk and Eggs. Season and add your Ricotta Cheese, chopped Sorrel and Dead Nettle leaves, plus half of the White Dead Nettle flowers. Place in the fridge until ready.

Get the oven warming to 190 degrees

To assemble the Quiche, take half of the pastry (the remaining pastry can be frozen ) and roll into a round (bigger than your chosen quiche tin). Generously butter your tin and then firm the pastry into it (pricking the base of the pastry with a fork). Cover with baking paper, add your baking beans and then bake the pastry case for 15 minutes.

Next remove from the oven, take out the baking beans and paper and then let the pastry have another 10 minutes in the oven to lightly brown.

Again remove from the oven but allow the pastry to cool slightly. Turn the oven down to 180 degrees. When the mix has cooled slightly gently spoon the mix into the dish. Finally sprinkle over the remaining White Dead Nettle Flowers and return to the oven for the final cooking - 35 minutes or so until the eggs have set and the middle is no longer wobbly.

Enjoy this fantastic White Dead Nettle and Sorrel Quiche with a green salad, if you have the time or alternatively just grab a slice on the run!

Wild Food Home

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