Cooking with Herbs in Germany: Kaiserstuhl Wildflower Torte

This savory quiche recipe makes use of spring and summer herbs like dandelion, sorrel and yarrow.
December/January 2000
http://www.motherearthliving.com/Cooking-Methods/cooking-herbs-germany-wildflower-torte.aspx
Wildflower torte gets its flavor from wild herbs including sorrel, dandelion, and yarrow. It can be garnished with salad burnet and borage flowers.



SERVES 6 to 8 

• 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° F for about 30 minutes.

Read the original article: Cooking with Herbs in Germany.


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