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