When you think of plantain, the first thing that comes to mind is probably the bananas. But we’re not talking about those today. Nope. We’re here to talk about a very common weed that grows everywhere around the world. And we are making a quiche with it.

English plantain (Plantago lanceolata) is a flowering plant that grows mainly in grassy areas, very often on paths, roadsides and sometimes even in lawns. You’ve probably seen it a thousand times before. The leaves are pointy, grow in a rosette and they have those characteristic veins on them. You will also find flowers at the tip of stalks, making them look like tiny spears hence the name “lanceolata”. It is commonly used in teas and syrups to treat cough as it is rich in mucilage and has anti-inflammatory properties but why drink something… when you can eat it?

For this recipe, you will need young leaves and flowers without stalks. Plantain tastes a little bitter but also like mushrooms and the result will be really enjoyable.

Ingredients:

– 1 sheet shortcrust pastry (even better if you make your own)
– 400g silken tofu
– 300g english plantain
– 250 ml of oat cream
– 1 shallot (chopped)
– olive oil
– water (about a small glass)
– kala namak (or regular salt), nutmeg to taste
– 1 tbsp. potato starch
– a pinch of turmeric for color (optional)

Instructions:

Pre-heat even to 180°C. Meanwhile, clean and chop the plantain finely. Get rid of any coarse stalks (especially from the flowers). In a large pan, cook the shallot then add the chopped plantain. Stir and cook until it starts to soften. Add the water and bring to a boil. Let the mixture cook until all the water is gone. Set aside and let it cool.
Place your pastry sheet in your pie dish, poke holes and precook in the oven for a few minutes. Meanwhile, blend silken tofu, oat cream, kala namak, nutmeg, starch and turmeric. Place the cooked plantain on the pasty and pour the tofu mixture on top. Bake for 30 to 40 minutes or until the crust is golden brown. Let it sit for at least 20 minutes before serving.