Wild Garlic Quiche with Feta Cheese

For the wild garlic quiche with feta cheese, first prepare the dough. Knead flour, salt and butter. Add the water. Wrap the dough in the plastic wrap and refrigerate for 1/2 hour.

Preheat the oven to 250°.

Briefly blanch the wild garlic and chard (you can also substitute with spinach leaves or just use wild garlic). Rinse with cold water and squeeze firmly. Cut into small pieces and mix with the feta cheese.

Grease the quiche dish with butter.

Roll out the dough and place it in the form, take away the overhanging edges and save them for the decoration at the end.

Prick the bottom of the dough several times with a fork. Sprinkle semolina on the bottom (absorbs the excess liquid).

Spread wild garlic and cheese mixture on top.

Beat eggs, mix with cream and season with Burgl’s organic herb seasoning, pepper and grated nutmeg.

Pour over the wild garlic and cheese mixture, top with the garnish (leftover dough) and place in the oven on the lowest setting.

Bake the wild garlic quiche with feta cheese for about 30 minutes.

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