Backyard Baking: French Quiche and Wild Edibles

Burlington VT

23 May, 2021

Description

Learn to bake a foolproof French quiche using the bounty of Spring's wild edibles! What better time to taste Vermont's edible landscape than May, as all the Spring greens, mushrooms and flowers emerge. The early quiches of the Alsace-Lorraine region of France made use of diverse ingredients, based on seasonality, cost and what could be found or foraged nearby. In this class, we will learn to make a classic French quiche using wild spring greens and mushrooms that can be harvested in Vermont. We will start by learning to make a classic pâte brisée savory pie crust, including techniques for creating its crisp and crumbly texture and rich buttery flavor. We will discuss fats traditionally used for pie crusts, custard techniques, cheese options and how to improvise and make a quiche with your favorite garden or foraged ingredients. The class will include a tasting of different wild edibles, discussion of sustainable and safe harvesting practices and the nutritional benefits and preparation methods of each plant. A baking demo and edibiles discussion in an outdoor garden will be followed by a lunch buffet, tea and dessert. Limited to 12 people for distanced seating.