A very unusual combination, at least for me. The new health food or trend of using Black Garlic in foods due to new findings of health benefits derived from it had made me curious on it’s taste and combinations in different food groups.

I’ve also used Garland Chrysanthemum or Shingjiku (Japanese) or Tang Oh (Chinese) instead of my usual spinach. If you are not able to get these leaves, fresh Rocket or Arugula is a good substitute.

The addition of feta, mushrooms and chopped tomatoes changes the flavours of this dish.

Ingredients: makes one 9″inch quiche

1 portion of Short crust pastry (Short Crust Pastry (1) or Short Crust Pastry – 2 )

1 cup fresh garland chrysanthemum or rocket

3 cloves black garlic

1/4 cup feta cheese

1 tomato

1/2 cup sliced white or brown button mushrooms

3 eggs

1/2 cup milk or cream

pinch of salt & pepper

Method:

• Roll out the short crust pastry and line the dish you are using for the quiche. Cold bake at 180ºC (375ºF) for 10 minutes in a pre-heated oven. Remove from the oven and allow to cool while you prepare the rest of the ingredients.
• Wash and rinse the fresh vegetables and allow to drain.
• Once the vegetables are dry enough, place in a bowl big enough for tossing. The salad greens DO NOT NEED to be cooked.
• Add the sliced mushrooms to the salad greens – again no cooking.
• Cut the tomato and remove the pulp (seeds & stuff – includes the white top/center). Add to the greens.
• Mash the feta & black garlic, add to the greens and toss.
• Place the ‘salad’ into the pre-cooked pastry crust. Press lightly to fit into the dish. You can also allow some ‘bulges’ of the extras on the top as the vegetables will wilt during cooking.
• Beat the eggs & milk with the salt & pepper. Pour over the top of the vegetables.
• Bake 180ºC (375ºF) for 30 minutes in a pre-heated oven or until the egg is cooked.