Wild herbs not only taste great in a salad, but also in a quiche. The rocket, better known today under the Italian name Rucola, was used as a medicinal and aromatic herb as early as Roman antiquity. The rocket originally came from southern Europe and the Mediterranean countries. The herb is rich in vitamin C and B vitamins. It contains folic acid, minerals and bitter substances, as well as mustard oils, which aid digestion and have anti-inflammatory properties. The dandelion (Lat. Taraxacum officinale), of which we particularly appreciate the young leaves, is known for its diuretic properties. It helps with rheumatism, liver and gallbladder problems. Ground elder (Lat. Aegopodium podagraria) was also used as a remedy for gout, rheumatism and sciatica complaints both used internally and externally with the crushed herb. This quiche tastes really good and especially when you serve it with a fresh salad.
For the dough:
180 grams of plain white flour
125 grams of butter
1-2 tablespoons of cold water
For the filling:
1 leek, only the white part in rings
1 large clove of garlic
4-5 handfuls of rocket
1 bouquet of dandelion leaves, young
1 bunch of ground elder leaves, young
1 tablespoon of good vegetable oil
2 eggs
125 millilitres of milk
125 millilitres of whipping cream
1 teaspoon of herbal salt
Pepper to taste
1 teaspoon of dried basil
1. Put the flour, butter and a little water in a bowl and rub it quickly together, until the dough comes together as a ball.
2. Put the dough in a cool place for 30 minutes so that the gluten can relax and the dough is easier to work with.
3. Meanwhile, heat the oil in a pan; add the washed and sliced leek and sauté for a while until it becomes soft.
4. Add the rocket cut into strips, the clove of garlic, the dandelion and the ground elder and sauté briefly.
5. Take the dough out of the refrigerator and roll it out thinly on a floured surface the size of the quiche pan whilst turning.
6. Place in the greased quiche pan and let the edge stand up. Prick the dough several times with a fork.
7. Bake in the preheated oven at 210°C, either prebake the dough blind, lined with baking paper and filled with dry peas or, if the dough is still very cool, bake until golden for 15 minutes without this trick.
8. Distribute the herb mixture evenly on the dough base.
9. Mix the egg mixture with a whisk and season with basil leaves, salt and pepper to taste.
10. Pour the egg mixture over the herbs and bake at 210°C for another 30-40 minutes.
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