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Quiche with a mix of wild herbs
30′ minute

For the dough:

  • 200 g of 00 flour
  • 100 g of butter
  • 70 g of cold water


Put the cold butter in a bowl together with the flour mixing it together and then add the water. Transfer everything on a plan (better if is marble) and knead in the shortest possible time. Let the dough rest in a plastic wrap for 10 minutes in the fridge. Use a rolling pin to make a thin disk a little bigger than the baking tray, then lay it down in the tray and bake at 180 degrees celsius for 15 minutes blinding the dough with another same tray.

For the stuffing:

  • 300 g of wild herbs:
  • Wild spinach or lamb’s quarter (Chenopodium album)
  • Mallow (Malva neglecta,Malva sylvestris)
  • Milk weed (Sonchus)
  • Nettle (Urtica dioica)
  • Amaranth (Amaranthus retroflexus)
  • Poppy (Papaver rhoeas)
  • Wild carrots (Daucus Carota)
  • Wild fennel (Foeniculum vulgare)
  • 2 whole eggs
  • 200 ml of milk
  • 100 g of Melting cheese
  • Salt and Pepper


Boil the mix of fresh herbs for 5 minutes in salted boiling water and then drain and squeeze it. Grate a parmesan style cheese and place it on the base of the half backed quiche, spread well the boiled herbs. Finally in a container mix the milk and eggs and add it on the top of the quiche. Add the pepper and bake it at 180 degrees celsius for 25 minutes. Before serving, add some grated Parmesan style cheese on the top.



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