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Thursday, 14 July 2016


So yesterday you saw the fat hen and champignon I collected on a brief ten minute forage, now here is the quiche we made with it last night;

The fat hen and champignon were fried in a little butter with an onion and a few chopped up sausages and placed ontop of the pastry base (which had shrunk slightly) before the egg and cheese were added.

The finished quiche. 
Wild quiches have featured on the original foragers diary series on the bushcraft education blog and in that longer blog post you will find a full recipe and ideas for other wild ingredients to use in your quiches. Check it out HERE.


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