Wood sorrel is a new-to-me ingredient, a bright green, very delicate leaf that can be eaten raw or cooked and has a distinct lemony taste; it looks similar to an overgrown four-leaf clover. Garden sorrel, or common sorrel, is technically an herb but is typically eaten as a green and is grown around the world. The sour/acidic flavor it’s known for is from oxalic acid, which can be toxic in large doses. (Don’t worry, I only used a little.) We bought a large bag (about 6 c. worth) of wood sorrel at the market last weekend from Foraged and Found Edibles and I have been experimenting with different uses for it all week. Sorrel was a nice addition to a salad with some heavier young kale greens; the lemony taste really came through. We tried a pesto with garlic and pine nuts; I want to tweak the proportions a little more, but I am pretty certain you will hear more about that meal soon. Perhaps the most successful sorrel-based meal we had was this wonderful quiche, with shallot for sweetness, feta for salt and creaminess and a little bit of dill because I like dill. It was very fresh, light as quiches go, and even better cold than it was hot from the oven. If you are a fan of smoked salmon, or even baked salmon, I kept thinking how the flavors of this quiche would be so wonderful with salmon; perhaps I will try the recipe with some included next time. If you have access to sorrel, I highly recommend picking some up (or picking some?) while you can. In our area, it’s available now and should be in the markets until mid-May.
Wood Sorrel Quiche with Feta
- 1 single 9″ pie crust (I like this one)
- 1 T. grapeseed or canola oil
- 1 large or 2 small shallots, minced (about 1/4 c.)
- approximately 4 c. wood sorrel, washed and spun or patted dry
- 4 eggs
- 1 1/2 c. whole milk (or cream, or a mix of the two)
- a few twists of black pepper
- 4 oz. feta cheese, crumbled
- 3 T. fresh dill, chopped fine (optional)
Preheat your oven to 375 degrees. Prepare your crust and set aside.
In a skillet over medium heat, add the oil and shallots and cook until the shallots soften slightly and start to become fragrant, about 2 mins. Add the washed wood sorrel to the pan in handfuls, stirring between each addition. The leaves will wilt and brown immediately upon heating, so don’t be discouraged, brown is okay. When all the sorrel is wilted, remove the pan from the heat and set aside to cool slightly.
In a bowl, beat the eggs lightly and add the milk, pepper and dill, if using. To assemble the quiche, spread the sorrel and shallots across the bottom of your pie crust, sprinkle the feta cheese evenly across and top with the egg mixture. Bake for 40-45 mins., until the eggs are set and the top is golden brown. Serve immediately, or cool on a wire rack and refrigerate for later use.