Perl Las, Mushroom and Wild Leek Quiche

Perl Las, Mushroom and Wild Leek Quiche

You can’t move in the food blogosphere at this time of year for wild garlic. I even saw someone on Twitter refer to it as a ‘wild garlic willy-waving contest’ the other day, which did make me titter. But, nevertheless, I was determined to find me some and pair it with some cheese. I’d heard rumours that there was a patch of wild garlic in our local woods (and when I say ‘woods’ please do not imagine anything expansive; Robin Hood would have lasted about ten minutes before he was either discovered or one of the dog-sized rats that live in there ate him alive). But still, it’s a pretty enough spot for SW17.

Perl Las, Mushroom and Wild Leek Quiche

After about an hour and a quarter of wandering I still had yet to locate a single plant of the stuff and, considering what the woods have been infamous for at times, was worried that I might start to attract the attentions of the local constabulary (although the presence of two small muddy children waving sticks would probably repel most punters, to be honest). I started to climb the bank back towards the road when I finally spotted one measly plant. And, of course, Sod’s Law dictates that when I was five minutes from home I spotted a whole flipping lawn of wild garlic.

Perl Las, Mushroom and Wild Leek Quiche

At least, I thought it was wild garlic, judging by the smell. But the leaves looked way too skinny and not dark enough so I got confused, shoved some in a carrier bag anyway and headed home. It was there that I discovered that rather than the better-known ransoms, I’d foraged their wild garlic cousin known as three-cornered leek. Still garlicky, still edible. So that was fine.

Perl Las, Mushroom and Wild Leek Quiche

And what better to pair with a wild leek than a wild Welsh cheese? Perl Las means ‘blue pearl’ and it’s a pasteurised, blue, cow’s milk cheese made by Caws Cenarth near Cardigan in Wales (who also make Perl Wen). It’s an enigma of a blue cheese; creamy and mellow but with a punch that creeps up on you. Blue cheese and mushrooms are always a great match as, of course, are mushrooms and garlic. I even made my own pastry again. Oh yes.

Perl Las, Mushroom and Wild Leek Quiche

Ingredients
280g plain flour
140 g cold butter

1 tbsp olive oil
1 medium onion, finely chopped
120g mushroom, finely chopped
120g Perl Las cheese, rind removed and crumbled
40g wild garlic, finely chopped
4 eggs, beaten
300ml milk
Salt and pepper

The basic quiche recipe is from the good old Beeb. To make the pastry, rub together the flour and butter with your fingertips until it looks like breadcrumbs. Add 8 tbsp cold water, then bring everything together with your hands until just combined.

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Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Push the pastry into the corners of the tin. Chill it in the fridge for 20 minutes.

Meanwhile heat the olive oil in a frying pan and fry the onion until soft. Add the mushrooms and wild leek and fry until the mushrooms are cooked. In the picture below you can see why it’s called ‘three-cornered leek’ as when you cut the stem, if forms a sort of triangle.

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Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans.

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Blind-bake the tart for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until biscuit brown. Trim the pastry edges to make it look neat. Combine the eggs and milk and stir through the fried vegetables and the crumbled cheese. Pour it into the tart case. Bake it for 25 minutes until the filling is set.

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Because this recipe uses blue cheese I am adding it to this month’s Cheese, Please! Challenge, which you can find here.

Fromage Homage

Because I used an onion from my veg box, I am also adding it to In My Veg Box this month, hosted by The Spicy Pear and Citrus Spice UK.

31 Comments

Filed under Cheese Recipes

31 responses to “Perl Las, Mushroom and Wild Leek Quiche

  1. Looks tasty! I can’t seem to find any wild garlic this year – very frustrating. I think I might try a quiche with blue cheese, though – that sounds yum!

  2. Lovely – and what fun to go foraging for the ingredients (rats excepted). A day out with the children and supper supplied. Great.

  3. alliejarratt

    Oh, yum! This looks mouthwatering. I’m going to have to try it.

  4. I have never heard of three cornered leek. I love the idea of foraging for things like wild garlic, but knowing my luck I will pick something that is inedible!

  5. I wish I could forage for wild garlic- is there anything I can make with all of the onion grass in my lawn? :) Your quiche looks amazing!

  6. This looks delicious! I am useless at pastry but your blog has spurred me on to try it again!

  7. that looks and and sounds so good and I am so hungry!

  8. How much fun is this? Foraging for wild garlic… I love it!! This looks so delicious… :-)

  9. Pingback: April’s Cheese, Please! Recipe Blog Challenge – Blue Cheese | Fromage Homage

  10. Your foraging brought in a nice loot!

  11. I have just got back from autumn in the southern hemisphere, and can’t wait to go and get me some. Jack in the Hedge (Alliaria petiolata) abounds near me, too, which would go well with goats cheese in a tart.

  12. Pingback: April’s Cheese, Please! Recipe Challenge Round-Up – Blue Cheese | Fromage Homage

  13. I have never tried to blind bake the base of a tarte with help of beans, but I have often read that in recipes. What I now wonder is: Can you reuse the beans after the blind baking or do you have to throw them away after you have used them for this purpose once?? Thanks :)

    • Hi Jenny. I don’t think you can cook with them as they go very hard. But I bought a bag of chickpeas and have used it several times for blind baking. I just let them cool and keep them in a bag :)

  14. I love it and love your cheese knowledge in general!! I look forward to explore further your other recipes! :)

  15. Yes guilty of using wild garlic in recipes whenever I can.

  16. Pingback: Golden Cenarth Sorta-Tartiflette | Fromage Homage

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