This recipe is all about seasonal and regional ingredients. Besides the fact that a sunny Saturday morning in Spring couldn’t possibly be more relaxed and well spent better than on a stroll through the farmers market, I prefer buying seasonal and regional for several reasons.
A version of this recipe in the German language is also available on the blog of https://klimareporter.in
ingredients for the pesto:
- 20 leaves of wild garlic
- 100ml olive oil
- 2 tbsp of mustard
- 1 tbsp of agave syrup
instructions for the pesto:
- cut the wild garlic in fine stripes
- mix all of the above mentioned ingredients in your kitchen-aid, smoothie maker oder with an electric six mixer until it results in a thick fluid
ingredients for the pie:
- 250g fresh spinach
- 1 leek
- 2 carrots
- 2 parsnips
- 1 can of white beans
- your home made wild garlic pesto
- salt and dried herbs of choice (I recommend using a herb-salt mixture plus oregano and cumin)
- quiche dough (I mostly use store bought vegan quiche dough)
instructions:
- cut the carrots and parsnips into thin circles and chop the leek into tiny pieces
- ferment the carrots and parsnips with 1 tbsp of olive oil on medium heat and with the lid on for about 5 minutes (they are ready when sticking a fork in one of them works smoothly)
- set the carrots and parsnips aside and sauté the leek in a pan with some herb seasoned-salt on medium to high heat
- add the washed spinach leaves and 2 tbsp of water to the leek
- let the spinach „collapse“, which takes normally approximately 2 minutes with a closed lid
- now add the can of white beans and season with some more herb seasoned-salt, cumin and dried oregano
- preheat the oven to 180-200 degrees celsius
- cover your baking dish with baking sheets and place the already prepared dough on top of it (you can either prepare a homemade one in advance or use a vegan „quiche and tarte-dough“
- as basic layer spread the carrots and parsnips all over your dough
- top the first layer with the spinach-bean-leek mixture and douse it with the wild garlic-pesto
- fold the remaining dough on the sides into the middle and splash some water on the top of the dough
- Bake your quiche or pie in the oven for 35 minutes with 180-200 Celsius degrees
- enjoy your pie warm (and possibly also a glass of white wine)
itsnoraspage 