There is a patch up the road though on the verge in front of someone’s house so I asked if I could pick some, they said yes and I gave them some eggs as a thank you.
The smell is amazing and, with the hens laying prolifically, I made a quiche.
Now, as always, you are very welcome to make your own pastry and follow your own pastry recipe but I used ready made pastry.
For the filling:
1/2 a pint of milk or cream or use half and half.
As much wild garlic you can fit in your case
2 eggs and 1 egg yolk
salt and pepper
Knob of butter
Cheese (gruyere, cheddar, parmesan would all work well).
Melt the butter in a pan and soften the leeks with the lid on for 5-10 minutes.
Blind bake your pastry for 10 minutes.
When baked, add the leeks to the pie and arrange the wild garlic on top.
Sprinkle the cheese on top of it all.
Whisk the eggs and egg yolk with some salt and lots of pepper.
Pour over the pie case.
Bake in the oven for 25-30 minutes at 200 degrees.
I find quiche is a but like an eggy lava if you eat it too hot. I recommend you leave it to cool for a while before cutting it.
It really is delicious and perfect with salad.