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Hogweed, Cheese and Onion Quiche
Hogweed, Cheese and Onion Quiche is a modern British recipe for a classic wild food quicke with a cheese, onion and hogweed shoot filling. The full recipe is presented here and I hope you enjoy this classic British version of: Hogweed, Cheese and Onion Quiche.
prep time
15 minutes
cook time
70 minutes
Total Time:
85 minutes
Serves:
6–8
Rating: 
Tags : Wild FoodVegetarian RecipesMilk RecipesCheese RecipesBaking RecipesBritish Recipes
This is a classic Cheese and Onion Quiche that includes boiled common hogweed shoots in the base of the dish.
Ingredients:
120g common hogweed shoots
1 tbsp olive oil, plus extra for the tin
plain flour, for dusting
320g
quiche pastry
1 white onion, finely chopped
large bunch of spring onions, finely sliced
4 eggs, plus 1 egg yolk
250ml whole milk
small bunch of chives, finely chopped
150g mature cheddar, grated
green salad (optional)
Method:
Prepare the pastry according to the recipe and chill in the refrigerator for at least 20 minutes to firm before use.
Lightly grease a 23cm diameter loose-bottomed, fluted, flan tin with a pastry brush. Lightly dust a clean work surface with the flour and tip the pastry out onto it. Roll out the pastry into a circle that’s bigger than the flan tin. Gently lay the pastry into the tin and press carefully into the base and sides. Leave any overhang over the sides of the tin. Chill in the fridge for 30 mins.
Bring a pan of lightly-salted water to a boil. Add the hog weed shoots and blanch for 2-3 minutes then drain and set aside.
In the meantime, heat the oil in a frying pan over a low-medium heat. Stir in the onion with a large pinch of salt and fry gently for 15 mins until beginning to soften. Tip in the spring onions and cook for a few mins until slightly softened. Transfer to a plate and leave to cool slightly.
Heat the oven to 200°C (180°C fan/gas mark 6). Scrunch up a sheet of baking parchment and line the tin, ensuring it goes over the edges. Fill with baking beans, all the way up the sides of the tin. Bake for 15-20 mins. Remove the beans and parchment and bake for a further 5-10 mins until lightly golden and sandy to the touch. If the pastry has puffed up, gently press it down using a cold, metal spoon. Once cooled slightly, trim the pastry edges.
Reduce the oven temperature to 180°C (160°C fan/gas mark 4). Place the flan tin on a baking sheet and scatter the onions evenly over the base then arrange the blanched hogweed shoots on top. Sprinkle over most of the grated cheddar and pour over the egg mixture. Top with the remainder of the cheese and bake for 25-30 minutes, until set and lightly golden; the middle should have a very slight jiggle. Remove and allow to cool for 10-15 minutes before slicing. Serve warm along with a crispy green salad, if you like.
