The taste of Bishop’s weed works really well in this quiche. If you want to make the quiche outside of Bishop’s weed season, baby spinach is an excellent substitute.

1 quiche, serves 5–6

You will need:
For the Crust:
11⁄4 cup wheat flour (or rice flour)
3⁄4 cup Kamut flour
1⁄2 teaspoon salt
1 stick butter
5 to 6 tablespoons cold water

For the Filling:
8 cups fresh Bishop’s weed
1⁄3 stick butter
1⁄3 cup light cream
1⁄8 teaspoon freshly ground nutmeg
1⁄2 teaspoon salt
2 eggs
1 cup cottage cheese
1 tablespoon small salted capers
salt and freshly ground pepper, to taste

For the Topping:
1⁄4 cup pine nuts

  1. Mix the 2 kinds of flour with the salt in a big bowl.
  2. Rub the butter into the flour mixture, add the cold water, and roll the dough into a ball.
  3. Let it rest in the fridge for an hour or so.
  4. Preheat the oven to 375°F.
  5. Roll the dough into a circle, then put it in a 9” pie dish.
  6. Poke the pie crust evenly with a fork, then blind bake it for 12 minutes.
  7. Pick the leaves off the stems of the Bishop’s weed and rinse them well.
  8. Dry them in a salad spinner, then sauté them in a pot with the 1⁄3 stick of butter until they wilt.
  9. Add the cream and bring it to a boil, stirring constantly.
  10. Add nutmeg, salt, and pepper, and let the mixture cool.
  11. Beat the eggs in a bowl, then add cottage cheese, the Bishop’s weed and cream, and the salted capers.
  12. Season with salt and pepper.
  13. Scrape the filling into the blind baked crust, and bake the quiche for another 20 minutes or so.
  14. Meanwhile, toast the pine nuts in a dry skillet until they are nicely golden.
  15. Sprinkle them over the quiche once it has cooled off a little, then serve.


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