In the latest episode of my cottage witchy vlog ‘The Rambling Rose’, I share this recipe for a simple Garden Quiche, made with seasonal herbs and greens harvested from my very own veggie garden. I also use eggs from my two beautiful chickens, Hollyhock and Foxglove, who have been laying again – another wonderful sign that spring is just around the corner. In the episode, we also gather flowers such as daffodils, jonquils and snowdrops that herald the Return of the Light, or Imbolc on the pagan Wheel of the Year, and use them as inspiration to paint a few pages of my new book 'Wild Faerie Magick'. With this Garden Quiche we enjoy a simple brunch and a cup of tea in honour of the goddess Brigid. Here’s the recipe…
Ingredients
8-9 free range, happy eggs
2 sheets of vegan puff pastry
1 tbsp of plant-based butter
a splash of almond milk
50g of almond feta
a small handful of kale leaves
a sprig of rosemary, stem removed
1 potato, sliced thinly
salt & pepper, to taste
Method
Preheat oven to 200°C and grease a pie dish with the butter.
Press pastry into the pie dish and around edge to form a crust, trimming excess. Poke holes with a fork and press around the edges for a decorative effect.
Whisk together 6 eggs, milk, salt and pepper and pour on top of pasty in the pie dish.
Spread potato gently on top of the egg mixture and then crumble the almond feta on top. Strip the stems from the kale, wash the leaves and chop roughly, then sprinkle on top along with the rosemary. Crack the remaining eggs on top and gently break the yoke.
Brush the pastry edges with a little extra egg mixture and bake for 25-30 minutes until pastry is golden brown. Enjoy!