Spring Pie with Wild Garlic

A very tasty pie made from freshly picked spring herbs, eggs, and dairy products. It is good warm or cold, as a main dish or a snack.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Filling

  • 1 spoon Butter, unsalted

  • 1 piece Onion, raw

  • 300 g Chicory, fresh

  • 4 pieces Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 250 ml Sweet cream

  • 100 g Cheese, Parmesan, grated

  • 1 bouquet Garlic, fresh

  • pieces Salt, table

  • pieces Butter, unsalted

  • 1 piece Egg, egg white, fresh

Shortcrust pastry

  • 250 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 150 g Butter, unsalted

  • 1 piece Egg, fresh

  • 1 spoon Milk, whole milk

Steps

  1. In a bowl, combine the flour and salt. Add the cubed butter on top and rub it into the dry ingredients with your fingertips. Lift the mixture to make it airy and crumbly. Add the beaten egg and milk, then quickly knead into a dough. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  2. Lightly grease a pie dish with butter. Roll out the dough on a floured surface into a 3 mm thick circle. Transfer it to the greased pie dish using a rolling pin. Gently press it into the bottom and sides (trim any excess dough), prick the bottom with a fork in several places, and refrigerate for 15 minutes. Meanwhile, preheat the oven to 180°C (350°F).

  3. Line the chilled dough with parchment paper and fill it with baking weights (dry beans). Bake the crust in the preheated oven for 15 minutes, then remove the weights and parchment paper. Brush the crust with egg white and bake for another 10 to 15 minutes until partially baked and golden brown at the edges. Remove the dish from the oven and let the crust cool completely.

  4. Peel the onion, halve it, and slice it thinly. Sauté the slices in melted butter until softened and translucent (about 10 minutes). Wash the wild garlic leaves, shake them dry, and chop them coarsely. Clean the spring herbs, wash them, and blanch them in lightly salted water for 6 to 8 minutes until wilted and softened. Quickly cool them in cold water, then drain well, squeeze out excess water, and chop them. In a bowl, whisk together the milk, cream, and eggs. Add the cooled onion, grated Parmesan, chopped wild garlic, and herbs. Mix well and season with pepper and salt to taste. Pour the filling onto the cooled crust. Bake the pie in the preheated oven for 30 minutes or until the filling is set and golden brown on top.

  5. Let the baked pie cool slightly, slice it into pieces, and serve. A bowl of salad pairs well with it.

Nutrition Information (Per 100g)

  • Calories: 248.5 kcal
  • Fat: 14.93 g
    • Saturated Fat: 8.5 g
  • Carbohydrates: 17.53 g
    • Sugars: 0.31 g
  • Protein: 8.57 g
  • Fiber: 1.15 g