Wild garlic and leek quiche

This wild garlic quiche garnished with a little leek is the ultimate spring tart!
Here’s a great way to use wild garlic as soon as the season arrives. Here with a pan of leeks. Simple and good.

Information on wild garlic

Wild garlic (or Allium ursinum) is a small herbaceous plant that grows in slightly damp undergrowth. It is often found in the wild but it grows very well in gardens in partial shade in places that are not too hot.

The harvest is done in April – May with small variations depending on the region and winter temperatures or spring heat. You can find some yourself or buy some from your market gardener.

Bulb, stem, leaves, raw or cooked, everything can be eaten. My mother-in-law dries the flowers which she uses like dried garlic or sprinkles it on her mixed salads.
The leaves are used in quiche like here, but also in pesto, in simmered dishes or even sliced like a fresh herb on a dish…
Or to delicately flavor a pan of vegetables as I suggest in my recipe for pan-fried white asparagus with wild garlic.

I suggest here to use coarsely chopped wild garlic leaves. And I add quickly fried white leek. They are not too strong in taste but will give a nice texture and chew to the quiche without taking precedence over the star ingredient of our dish.

I kept a few leaves to make a pretty decor but taste-wise it has no interest. Although it brings to mind another plant whose name I will mention here! I found that it gave a slightly chic side to my quiche. In any case perfect for a post on Instagram.

For the quiche makernothing more classic: egg and milk + cream.

I made a short video in time-lapse mode to show you the different steps. You will see that there is nothing very complicated.

Some variations for this quiche

If you want a much stronger wild garlic tastemake a quick wild garlic pesto by mixing a second bunch of leaves with a little garlic and olive oil. Then mix this into your preparation.

Vary the vegetable combinations. Replace the leeks with spinach or nettle leaves, add bacon or salmon, cheese such as goat’s cheese or Comté.