Find Your Food: Super Cheesy Field Garlic Sourdough Quiche

What gives you that “Ahhh Spring has Sprung!” feeling?

For me, it’s definitely those first few signs of new life popping up from the soil. The tiny buds popping up on the bushes and the green leaves starting to peek out from the dirt.  My favourite thing to see come up? That would be anything I can pick and eat! 

Field garlic is the first thing we forage every single year. In our area it is usually the first thing to come out and it is so easily identifiable. It’s also so common that you can find it just about anywhere! We’re lucky enough to have a neighbour whose yard is full of the stuff that they let us go over and grab fistfulls as needed. We’ve even dug some up and replanted it on our own space.

With the overabundance of it that we have I am always looking for new ways to use it, my newest obsession is using it in a yummy homemade quiche! 

For this recipe, you will need 5 eggs, 1/2 cup of heavy cream, 1 cup of shredded cheddar cheese, ¼ cup of parmesan cheese, 3 tablespoons of chopped field garlic (fresh or dried), salt and pepper to taste and one pie crust, you can find my recipe for my crust here! 

You can start by preheating your oven to 375F and chopping up your garlic! Place your pie crust into a lightly greased pie pan. Sprinkle your cheese into your pie crust, making sure that both kinds of cheeses are evenly distributed around the crust.

Whisk together your eggs, cream, garlic, salt and pepper and pour the mixture into the pie crust with the cheese.

Once the oven is finished preheating, cook for 30-40 minutes. 

When your quiche is finished, remove it from the oven and let stand for 10 minutes. Your quiche will look a bit puffy upon removal but it will settle after a brief rest period. Serve warm and enjoy!

This recipe can easily be made and stored in the fridge or freezer until ready to eat! To reheat from frozen, simply remove from freezer, cover with foil and bake at 350F for 1 hour until hot all the way through.

You can follow this link for the recipe for my Buttery Sourdough Pie Crust.

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Cheesy Field Garlic Sourdough Quiche

Wondering what to do with the massive amounts of field garlic popping up? This recipe is for you!

Course Breakfast, Main Course, Side Dish

Cuisine American, French

Keyword field garlic, foraging, quiche, sourdough

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour

Servings 1 pie

Equipment

• 9" pie pan
• Mixing Bowl
• Whisk

Ingredients

• 5 eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• ¼ cup shredded parmesan cheese
• 3 tbsp chopped field garlic
• ½ tsp salt or to taste
• ¼ tsp pepper or to taste
• 1 pie crust You can find my recipe linked at the bottom of this post!
• Butter for greasing your pie pan.

Instructions

• Start by lighty greasing your pie pan and pre-heating your oven to 375°F.
• Gently place your pie crust into your pie pan.
• Crack your eggs into a mixing bowl, add in your cream, salt, pepper and field garlic. Whisk together.
• Put your cheddar and parmesan cheese into the pie crust and evenly distribute around your crust.
• Pour egg mixture over the cheese.
• Place your quiche into the oven and bake for 30-40 minutes.
• Quiche will be done when crust is golden brown and eggs are no longer runny.
• Let stand for 10 minutes.
• Serve and enjoy!