Wild garlic, one of Estonia’s own superfoods, is a wonderfully versatile plant. You can easily turn it into super-healthy pesto, add it to fresh salads, use it in meat marinades, and so much more. It’s also fantastic in a quiche – you can add it finely chopped or simply layer the whole leaves on top as decoration. Packed with vitamins and free to forage straight from the forest floor, it’s hard to think of a single reason why spring should ever pass without wild garlic. So if you haven’t gone foraging yet this year, the coming weekend is the perfect time.
Of course, every now and then that strange kind of tiredness creeps in – the kind where your head feels foggy and your energy is low. Today is exactly one of those days for me. In such moments, I usually rely on three tried-and-true remedies. Remedy number one: sleep. As much as possible, whenever I can catch it. With little kids, that’s not always easy, but with determination it can be done. Remedy number two: fill myself up with vitamins and micronutrients – anything from cacao nibs to wild garlic pesto. Tiredness is often the body’s way of saying something is missing, so I try to replenish it quickly. Remedy number three: exercise. Physical activity is an amazing source of dopamine, the “happiness hormone,” and a great way to chase away fatigue. Whether it’s a run, a long walk, or some strength work on the mat, movement always works. And if I add to this golden trio a relaxing evening sauna and a little home spa, I’m convinced tomorrow the tiredness will be gone.
Quiche with Wild Garlic and Feta
Ingredients
Topping:
Preparation
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Preheat the oven to 200°C (390°F). Place all the base ingredients in a bowl and knead into a smooth dough. Line a baking dish with parchment paper and press the dough evenly into the base and sides. Pre-bake the base for 10 minutes.
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For the filling, whisk together the eggs, yogurt, and seasoning. Dice the feta and stir it into the mixture. Add the grated cheese, saving some to sprinkle on top later if you like.
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Pour the egg mixture onto the pre-baked crust. Reduce the oven temperature to 170°C (340°F). Halve the cherry tomatoes and arrange them on top of the quiche, alternating with wild garlic leaves.
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Bake at 170°C for 45 minutes. About 10 minutes before the end of the baking time, sprinkle with the remaining grated cheese (if using) and return to the oven until golden.
