Sourgrass, also known as Oxalis, is a versatile wild plant recognized for its tangy, lemon-like flavor, which comes from the oxalic acid in its leaves. This zesty flavor makes sourgrass a fantastic addition to various dishes, providing a refreshing twist. Moreover, sourgrass is rich in vitamin C and antioxidants, making it a nutritious ingredient in your culinary creations.

Identifying Sourgrass

To identify sourgrass, look for these key features:

• Leaves: The plant has trifoliate leaves, each stem carrying three heart-shaped leaflets similar to clover.

• Flowers: Sourgrass blooms small, yellow flowers with five petals, typically clustered together.

• Stems: Its stems are often reddish and juicy, contributing to its unique appearance.

• Taste: The most distinctive feature is its bright, tangy, lemon-like flavor when you taste a leaf.

About the Recipe

This delectable and versatile dish combines the richness of eggs and cheese with the vibrant flavors of sautéed vegetables and tangy sourgrass. Baked until golden and set, this savory quiche makes for a satisfying meal that's perfect for brunch, lunch, or dinner. Enjoy a slice of this delicious quiche served warm or cold, paired with a side salad for a complete and satisfying meal.

Ingredients

For the Quiche Filling:

• 1 pre-made pie crust (9-inch), thawed if frozen

• 6 large eggs

• 1 cup milk or heavy cream

• 1 cup shredded cheese (such as cheddar, Swiss, or Gruyère)

• 1 cup chopped mixed vegetables (such as bell peppers, onions, spinach, and mushrooms), sautéed

• 1/4 cup chopped sourgrass leaves, washed and dried

• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Pie Crust: Roll out the pre-made pie crust and gently press it into a 9-inch pie dish, trimming any excess dough from the edges if necessary. Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking.

3. Mix Filling Ingredients: In a large mixing bowl, whisk together the eggs and milk or heavy cream until well combined. Stir in the shredded cheese, sautéed mixed vegetables, and chopped sourgrass leaves. Season the filling mixture with salt and pepper to taste, stirring to distribute the seasoning evenly.

4. Fill the Pie Crust: Pour the prepared quiche filling into the prepared pie crust, spreading it out evenly with a spatula if necessary.

5. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil halfway through baking to prevent burning.

6. Let Quiche Cool: Once baked, remove the quiche from the oven and let it cool for 10-15 minutes before slicing.

7. Slice and Serve: Slice into wedges and serve warm or at room temperature.
   

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!