Gaby
Because forest animals love to feast on this herbaceous perennial, wild garlic is commonly referred to as “bear garlic” or “wild garlic.” This springtime plant, with its sulfurous aroma, is valued not only for its high nutritional properties but also as a medicinal resource in the fight against cancer and inflammation. The intense garlic scent that emerges from crushed leaves is due to allicin, an organic compound that becomes active when the plant’s cells are mechanically broken down.
Wild garlic possesses bactericidal and antifungal properties. Its antiviral qualities are attributed to a high content of phytoncides and ascorbic acid. In just 100 grams of this spring green, there is 100 mg of vitamin C. Wild garlic helps prevent plaque formation on blood vessel walls, lowers cholesterol levels, and normalizes elevated blood pressure. This natural antibiotic promotes the health of the bronchi, lungs, and stomach, disinfects the intestines, improves metabolism, and has anti-parasitic effects. Wild garlic stimulates appetite, which is why dishes made with it are usually devoured completely.
Ingredients for the dough (serves 6): flour – 230 g; egg – 1; butter – 130 g; vegetable oil – 1 tablespoon; salt – ½ teaspoon.
Ingredients for the filling (serves 6): wild garlic – 1 bunch; mushrooms – 400 g; egg – 1; milk – 150 ml; heavy cream – 80 ml; cheese – 70 g; butter – 20 g; salt – ⅓ teaspoon.
Mix the flour with salt, then add the chilled butter cut into pieces and rub the mixture into crumbs.
Pour in the egg and knead the dough. Cover the dough with plastic wrap and refrigerate for half an hour.
Roll out the chilled dough on parchment paper, covering it with another sheet on top, and roll it into a thin layer.
Place the dough onto a greased baking dish, forming edges. Cover the base with parchment and bake in the oven at 180°C (350°F) for 15 minutes.
Sauté the chopped mushrooms in butter until golden brown, then add the chopped wild garlic and simmer for 5 minutes.
Prepare the filling by mixing the milk with cream, egg, salt, and grated cheese.
Assemble the quiche: on the prepared base, layer the sautéed mushrooms with wild garlic and pour the filling over the top.
Bake the French open pie for 30 minutes.
Life Hack
To keep the parchment in place on the base of the open pie before the first trip to the oven, you can weigh it down with something like buckwheat or dry peas during baking.
