Spring Sorrel

With the finally warming weather promising summer just around the corner (hah), the sorrel in our garden is exploding with an abundance of leaves. Having already discovered how delicious sorrel is with eggs, I tried another recipe using sorrel in a crustless quiche with red onion, chives, creme fraiche, cheddar and chopped walnuts. Lovely, would be even better with a stronger cheese like goat cheese or a mild blue cheese. I would also consider going half sorrel- half spinach as the lemony flavor of the sorrel almost overpowered the quiche :)

I used Joy the Baker's Crustless Quiche recipe as my starting point. Mushrooms would also be delicious with the sorrel. And her pictures are of course prettier than mine. I never manage to actually get a picture of the dish as a whole, before we've eaten any of it...


Sorrel Quiche
10-12 oz sorrel, stems removed, 1 1/2 " wide strips (or a mixture of spinach and sorrel or chard and sorrel)
2 Tablespoons extra virgin olive oil
1/2 large red onion, finely chopped
1-2 garlic cloves, minced
1/2 cup grated cheddar cheese (goat or mild blue?)salt and pepper
1/4 - 1/3 c. chopped walnuts
3 large eggs
1/2 c. milk
1/2 c. creme fraiche (or alternately replace milk/creme fraiche with half & half)
herbs - 1 - 1 1/2 tsp dried herbs like thyme or oregano, or fresh chives, chopped
butter for greasing the pie plate

1. Butter the pie plate. Preheat oven to 375 degrees F.
2. Heat olive oil over medium heat. Saute red onion ~10 minutes until tender and starting to caramelize. Add garlic and saute until golden. Scrape into pie plate and evenly distribute.
3. If using a mixture of spinach and sorrel, saute the spinach first until wilted. Place in a strainer and press with a wooden spoon to squeeze water out. Layer in pie plate.
4. Saute the sorrel briefly just until wilted. Layer in pie plate.
5. Add cheddar cheese and walnuts to pie plate.
6. Beat eggs with salt, pepper, milk and creme fraiche. Pour over ingredients in pie plate.
7. Bake for 35-40 min until golden brown on top and puffy.