by: Stephen BarstowPosted on: January 24, 2019

Winter quiche

I’m often asked what I do with all my winter perennial shoots and other stored vegetables! One favourite is a vegetarian quiche (eggepai). Easy to make and it lasts 2-3 days!

The veggies: blanched dandelions, perennial kales, swiss chard, garlic, leeks, perennial onions (Allium senescens), winter chantarelles, oca etc.

Milk, eggs, chili, salt, pepper, chili and garlic bulbil shoots.

The pastry is always as coarse as possible, this time with 100% coarse rye, svedje-rye, barley, and oats

Here with alpine bistort (harerug), caraway and evening primrose (Oenothera biennis) seed on the top

Delicious!

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