Bishop’s Weed, also known as Ground Elder (Aegopodium podagraria) grows everywhere, at least here in Finland. It’s a nightmare to many gardeners since it spreads over large areas of ground by its’ roots. But did you know that Bishop’s Weed is edible and can be transformed into delicious dishes.
We are visiting my family in Finland and we love to go on walks around the neighbourhood to enjoy the freshest air. On my walk back to my parent’s house yesterday I spotted an area by the path that had just recently been trimmed. Young Bishop’s Weed leaves were growing all over the place. The nutritious and aromatic leaves were translucent and shiny green and ready for me to pick.
The young leaves of the Bishop’s Weed are tender and aromatic, they are excellent additions to salads as are young stems. You can also make delicious pesto out of the younger leaves. The older leaves are edible as well but they have a stronger flavor and are often cooked with cheese.
Once the plant flowers I don’t suggest eating the leaves anymore, since it t becomes a mild laxative, a diuretic and a soporific.If you want to keep enjoying fresh young leaves you can cut it back and new leaves will pop out in no time.
Baking is something I always try to make some time for. Nothing beats homemade goods and there is something about baking that just makes me feel good. Making something with our requires us to slow down, which is something we need in this busy and hectic time.
I happened to have some Goat Cheese in the fridge so I decided to make a Bishop’s Weed Goat Cheese Quiche. It is simple to make and I happened to have all the ingredients in my (mom’s) kitchen already.
This quiche is very easy to make. You can even make it from store bought crust if you’re feeling lazy. On a hot summer day the quiche pairs perfectly with ice cold Sauvignon Blanc.
Bishop's Weed Goat Cheese Quiche
A homemade goat cheese and bishop's weed quiche.
- 1 stick unsalted butter
- 1,25 cups flour
- 1 tsp salt
- 2 tbsp ice cold water
- 3 cups Ground Elder (Bishop's Weed)
- 4 eggs
- 1 cup heavy cream (or half and half)
- 2 red onions
- 6 oz goat cheese
- black pepper
For the Crust
Preheat the oven to 356°F. Mix flour, butter and salt to a crumbly mass by hand or in a food processor. Add water and mix until the dough comes together.
Use your fingers or a flat bottomed measuring cup to press the pastry into the pie plate, pressing from the middle of the dough outward, until the bottom and sides of dish are evenly covered. Use your fingers to draw the pastry up the sides up a bit more. Punch holes on the bottom with a fork and Freeze 10 minutes.
Place a baking paper on top and weigh it down with uncooked peas or rice or baking beads. Bake it in the oven for about 10-15 min.
While the crust bakes in the oven prepare the filling
Peel and slice the red onions and sauté them until soft.
Rinse the ground elder leaves well and chop them coarsely.
Whisk the eggs, cream, salt and pepper together in a small bowl.
Cut goat cheese into small chunks and into the egg cream mixture together with the chopped ground elder and sautéed onion.
Pour the mixture over the crust and bake in 356°F for another 40 min.
The pie crust can be prepared in advance and stored in the fridge for 24h or in the freezer for up to 3 months.
If you make this recipe, please remember to snap a photo and hashtag it #ASPOONFULOFFUN . I’d love to see what you make!