Earth Connection is a school of primitive skills and wilderness survival located in Northern Virginia and North Carolina (Raleigh/Durham area) that has been in existence for over a decade. Our hands-on classes are reasonably priced because we don't believe in big price tags for primitive skills. That's just not natural!

Wednesday, July 26, 2006

Jamey's Wild Green Quiche

We have recieved an overwhelming response to post our wild edible feast recipes. Let EC begin with Jamey's Wild Green Quiche. She used Lamb's Quarters this time, but has used Stinging Nettles successfully in the past and wants to try Orach given the chance.

We will post more recipes as they are complied. Enjoy!

Jamey's Wild Green Quiche

- 1 9-inch pie crust (make this crust homemade… see your recipe books)
- 2-cups of cooked wild green
(Steam lightly until limp, add some butter for added flavor if you like)
- 1-cup shredded Swiss cheese Gruyere
- 1-cup whole milk
- 2 egg whites
- 2 whole eggs
- 1 teaspoon tarragon, crumbled
- 1/8 to ¼ teaspoon nutmeg (to taste)
- ½ teaspoon salt (to taste)
- 1/8 teaspoon ground black pepper

  • Line a 9-inch pie plate with the crust. Bake crust in a preheated oven at 450 for 7 minutes. Cool crust and lower oven to 350.
  • Place Wild Greens on the bottom of the crust and then the shredded cheese.
  • In a small bowl, beat together the milk, egg whites, whole eggs, tarragon, nutmeg, salt, and pepper. Pour this mixture carefully over the cheese.
  • Bake quiche for 30 minutes or until the custard has set.

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