Common hop quiche recipe:
For the dough:
300 g flour
150 g butter
One large egg
For the filling:
2 medium sized onions
500 gnmangel (if wanted)
200 g common hop shoots
500 g cottage cheese
200 g sour cream
One large egg (mixed)
Fresh hop shoots (for decoration)
Servings: 6 servings
Preparation time: 30 minutes
Baking time: 50 minutes
Common hop quiche recipe:
For the dough:
10.5 oz flour
5.3 oz butter
One large egg
For the filling:
2 medium sized onions
17.6 oz mangel (if wanted)
7 oz common hop shoots
17.6 oz cottage cheese
7 oz sour cream
One large egg (mixed)
Fresh hop shoots (for decoration)
Servings: 6 servings
Preparation time: 30 minutes
Baking time: 50 minutes
Hello my little spring rolls! Is you first flower popping out, your neighbor mowing the grass at 5 in the morning and your chocolate easter bunny looking to get out of your fridge? If so, it’s spring and this means we are picking up the spring veggies! First, it’s time for the so called “poor man’s asparagus” and believe me, it’s really special! We’ll start a guide on the best edible wild plants recipes, starting with a quick common hop quiche recipe. Grab your boots because we’re foraging like in good ol’ times.
Common hop (Humulus lupulus) identification
Because we don’t want to get any trouble from your MD, we’ll help you with the identification. If you’re not sure what plant is right in front of you there’s lots of materials on the net, and a ton of facebook (or other groups) that can help you with your doubts, and of course you can always ask us! Now let’s hop (got the reference?) to our edible wild plants!
Common hop is often found growing in large areas around forest margins, on abandoned land or around old fallen trees. It’s the stuff beer is made from and has an opulent smell when ripe. Naturally it crawls all over other plants and is really easy to find. Its leaves have 3-5 lobes, and are covered with little, tiny hairs, so is its stem.
Edible plant parts
It’s starting to grow mostly around March and April, and therefore it’s one of the best edible wild spring plants. Now you found your best example of common hop and you want to know what’s there to eat (I mean, who can judge you)?
The best edible part of common hop is its young and crispy shoots! They really look like wild asparagus (if you ever saw any of it), and the taste is just out of this world! It’s very green and slightly, really slightly, bitter-ish. If you want to be one of those hipster-living-out-of-nature-type-of-guys you should definitely include this plant on your spring diet!
How to handle common hop shoots?
When picking your hop, just break the stems with your fingers. It’s really fun (and very satisfactory to listen to) because, of the high-water content, they break quite easily. When cooking the hop shoots, they are best cut into smaller pieces and cooked for just a few seconds (15-30 seconds) and cooled down under cold water. With this classic blanching you’ll make sure all the vitamins and freshness of your hop shoots are preserved! Afterwards you can do whatever you like with your hop (hop-efully you’ll make a quiche with it though).
How to make common hop quiche?
You got your hop; this means you need a load of the best edible wild plants recipes, right? That’s where we hop in (okey, enough of the hop references right here)! We’ll make quick and easy quiche in just a few steps.
1. First prepare your quiche dough. It’s made of butter, flour and eggs, mix everything together, put in fridge to rest (together with your chocolate easter bunny), no biggie!
2. Now caramelize your onions and remove excess water out of your mangel by heating it up in a pan (you can also make the recipe without it, whatever you like, you’re the boss). Blanche your hop shoots and your quiche filling is almost ready.
3. Grab a bowl, add the fresh cottage cheese, sour cream, one egg, onions, mangel and hop shoots, season to your desired taste, and mix thoroughly.
4. Now thin out your quiche dough and bake it halfway in your oven, it takes about 15 min on medium heat (don’t forget to drill some holes with your fork!). When it’s half-baked remove from the oven and add your quiche filling evenly.
5. You can add some fresh hop shoots on top if you want (to get that I’m the best chef in my hood effect). Now bake your common hop quiche for 50 minutes on medium heat and enjoy your own little piece of kitchen magic!
Quick cooking instructions
- In a bowl mix eggs, butter and flour. Knead the dough and leave to rest in fridge for 30 minutes.
- In a pan fry your onions and remove water from mangel.
- Blanche the hop shoots.
- In a bowl add the onions, cottage cheese, egg, sour cream, mangel and blanched hop shoots. Mix together and season.
- Thin out the quiche dough and bake it halfway on medium heat 180°C (350°F) for 15 min.
- Add the filling and if wanted, the fresh hop shoots.
- Bake for 50 minutes on medium heat 180°C (350°F).
Wine pairing for common hop quiche
Because of the fresh and vegetal flavor of the hop and the acidity coming from the cottage cheese and sour cream the best pairing comes from wines with higher acidity and depth of flavor. The excellent pair is classic, expressive, fresh Sauvignon Blanc, but even oak aged Sancerre fume Sauvignon Blanc will be a definitive bullseye match!
And as always, my little spring rolls, sharing is caring, so keep up the good words and wonderful things will come to you (that’s what my fortune cookie said this week)! More of the best edible wild plants recipes will come soon! Until then, xoxo!
