Mother Earth Living

Kaiserstuhl Wildflower Torte Recipe

This savory quiche recipe makes use of spring and summer herbs like dandelion, sorrel and yarrow.
By Sibylle Hechtel
December/January 2000
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Wildflower torte gets its flavor from wild herbs including sorrel, dandelion, and yarrow. It can be garnished with salad burnet and borage flowers.


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Influenced by the Kaiserstuhl region, the little savory quiche owes its exquisite, delicate flavor to a combination of spring and summer herbs such as dandelion, sorrel and yarrow.

• 1 heaping tablespoon of young, tender leaves of sorrel, dandelion and yarrow, finely chopped
• 1/2 onion, finely chopped
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 eggs
• 3 cups heavy cream
• Pinch nutmeg
• Unbaked pie crust

1.Combine the herbs and onion and sauté with olive oil, salt and pepper until onions become translucent.

2. In a bowl, beat together the eggs, cream, and nutmeg until just frothy.

3. Place unbaked pie crust in a greased quiche pan. Spread the herb mixture on the bottom and pour in the egg mixture. Bake at 350 degrees for about 30 minutes. Serves 6 to 8.

Read the original article: German Cuisine Recipes with Herbs.


Sibylle Hechtel writes from Estes Park, Colorado. Her latest articles appear in Red Herring and New Scientist. 








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