Garlic Mustard Breakfast Quiche

Garlic mustard is out in full force along my back fence, where I haven’t had the time to plant/cultivate anything just yet. Considered a highly invasive weed, this plant is also a wonderful foraged green in early spring, when it’s still tender and not very bitter, with a moderate garlic flavor. I prefer collecting the flower heads that haven’t opened yet, with a nutty texture like broccoli rabe. Flavor test it raw first to make sure it’s not too bitter for you–but to me it’s far less bitter than dandelion greens. You could also do it with hairy bittercress, but harvesting the leaves would take way too long.

Ingredients

• 2 cups fresh garlic mustard (or mix of greens)
• 1/2 cup onion, chopped
• 1 tablespoon butter
• 1/3 cup cream or half and half
• Salt and pepper to taste
• Pinch of nutmeg
• 1/2 cup parmesan or muenster or swiss cheese (or a mix)
• 2 chicken eggs, beaten (or 1 large duck egg)
• Biscuit dough (or 2 tablespoons flour, 1/2 teaspoon baking powder, 1 tablespoon butter, 1 pinch salt, 1 tablespoon milk)
• Optionally garnish with tomato or serve with tomato jam

1. Sautee onion in butter until translucent. Add garlic mustard and sautee until wilted. Remove from heat.
2. Add salt, pepper, nutmeg, cream/half-and-half, beaten eggs, and cheese. Mix well and pour into oiled ramakin.
3. Preheat oven to 400 degrees F. Flatten biscuit dough and lay on top of the greens mixture.
4. Bake for 20 minutes or until biscuit dough is golden on top.
5. Serve hot with chopped tomato or tomato jam.