This is a great pie for the springtime when all the fresh greens are available. I love this with stinging nettles and many other springtime greens. This tart is particularly good with blanched stinging nettles but many wild greens work well.
2 medium leeks, trimmed and washed
6 slices bacon, cut into thick strips (optional—see Chef’s Tip)
1 Tbsp (15 mL) minced fresh garlic
8 cups (2 L) wild greens (nettles, lamb’s quarters, miner’s lettuce, etc.)
¼ cup (60 mL) white wine
1 portion (¼ of recipe) basic flaky pie dough (here)
2 cups (500 mL) cream (or half-and-half)
4 eggs
1 Tbsp (15 mL) minced fresh thyme
salt and pepper, to taste
Cut the leeks into thin strips, using only the white and light green parts. Heat a skillet over medium-high. Add the bacon and cook until it begins to brown and renders fat. Pour off most of the fat and discard. Add the leeks, garlic, and greens; stir until they begin to soften and brown. Add the white wine and cook until the mixture is completely evaporated. Season well with salt and pepper. Allow to cool to room temperature.
Roll out the chilled, rested dough on a well-floured surface. Place the dough into a pie tin, preferably one with a removable metal bottom and a fluted edge. Keep the dough very slack around the edge of the pie tin. Chill the dough for at least 15 minutes. Once the dough is chilled, preheat the oven to 350°F (180°C). Place a sheet of aluminum foil in the tin and roll the edges so the foil sheet fits snugly in the tin. Bake the crust in the oven for 15 minutes.
Meanwhile in a mixing bowl, add the greens and leek mixture. Pour in the cream and add the eggs. Whisk until mixed. Add the thyme and season well with salt and pepper. Pour the mixture into the hot pie shell, place the pie on a tray, and return it to the oven. Cook for 40 minutes or until the tart filling is browned and starts to puff slightly. Remove from the oven and place on a cooling rack. Serve warm, or chill and reheat before serving.
Chef’s Tip: For a vegetarian quiche, substitute 1 Tbsp (15 mL) olive oil for the bacon.
SERVES 6–8