Here is the promised recipe for sorrel quiche. Imho the best way to use it.
SORREL and (GOAT) CHEESE QUICHE700ml coarsely chopped sorrel, a pastry or pie crust, some chopped spring or little onions, 80g goat (or other strong) cheese, 3 eggs, 300ml milk, ¼ tsp salt, grated mature cheddar cheese, pepper.Preheat oven to 375 degrees. Spread goat cheese in the bottom of the piecrust. Cover with chopped sorrel and onions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with grated cheese. Bake for 35 to 40 minutes or until top is golden brown. Let rest for 20 mins, and reheat if wanted.
Plus while I'm at it another sorrel one (what better to eat right now?)
SORREL PESTO50g sorrel, 10g flat leaf parsley, 1 large clove garlic, crushed, 1 tbsp pine kernels, 6 tbsp extra virgin olive oil, 25g grated mature cheese.Blanch sorrel and parsley for 20 secs in rapidly boiling water. Refresh in cold water, drain and squeeze out any excess. Blend with garlic, pine nuts, olive oil and a pinch of salt, to a smooth puree. Transfer to bowl, stir in cheese.
PS Both recipes come from my April
http://thoughtforfood-aw.blogspot.com blog which will be out in a few days' time.
