„my spring – pie“

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)


  • 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)

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