Mother Earth Living

Wild Edible Greens: Chickweed Pie

By William Woys Weaver
February/March 2008
Add to My MSN

This heirloom recipe for Chickweed Pie, a Pennsylvania Dutch country version of quiche, makes a delicious lunch or light supper dish.


Content Tools

Related Content

Greenwashing in Green Marketing: A Rising Trend

Audi’s “green police” Super Bowl commercial reflects a growing trend in marketing as companies targe...

Edible Weeds 101: The Health Benefits of Dandelions

Yard full of dandelions? Harvest and cook these weeds to enjoy their many health benefits.

How Will Technology Affect Today's Children Tomorrow

Jessica contemplates how growing up with technology affects children today and how it will affect th...

Discovering the Purslane Plant, Part 3

In this third part of our guest blogger's purslane plant profile, she shares three delicious purslan...

The recipe for this delicious lunch pie, an old Pennsylvania Dutch recipe for quiche, had never been written down until I convinced an elderly cousin of mine to work through it so I could weigh and measure the ingredients. Chickweed Pie is best hot; it will keep one to two days in the refrigerator and can be reheated in a microwave oven. MAKES 6 TO 8 SERVINGS

• One 10-inch pie crust
• 3 cups chopped chickweed (Stellaria media)
• 1 cup diced slab bacon
• 1/2 cup finely chopped onion
• 3 large eggs
• 1 1/2 cups sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon grated nutmeg

1. Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking.

2. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl.

3. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan.

4. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden. —Adapted from Pennsylvania Dutch Country Cooking by William Woys Weaver (Abbeville Press, 1993).


William Woys Weaver is a food historian, author and contributing editor for Mother Earth News and Gourmet magazines. He gardens, cooks and writes from his home in southeastern Pennsylvania. 








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.