The Wild Plate #1: Buttermilk Quiche with Milkweed Buds and Oyster Mushrooms

The Wild Plate will be a series of wild food recipes posted biweekly on the blog.

Dense clusters of buds have appeared on the roadside patches of milkweed, and the time is now to harvest these culinary jewels before they burst into their flower form. Milkweed is one of the most versatile wild edibles around; the young shoots can be harvested in spring, the flower buds in early summer, the flowers in mid summer, and the seed pods in late summer. All these plant parts are delicious in their own way, but the flower buds reign supreme in my eyes. Not sure how to use this plentiful wild ingredient? When in doubt, make a quiche! Milkweed buds, along with some wild oyster mushrooms, will make a pretty unforgettable buttermilk quiche. Here's my recipe:

Quiche Crust


  1. 1 cup flour
  2. 1/2 teaspoon salt
  3. 1/4 cup olive oil
  4. 1/4 cup cold water

Preheat oven to 400 degrees. Mix flour and salt in bowl, and then mix water and oil in separate bowl. Pour water mixture into flour mixture and whisk until smooth. Form dough into 9 inch pie pan. Cook for five minutes at 400 degrees.

Quiche Filling


  1. 1 cup buttermilk
  2. 3 large eggs, beaten
  3. 1 cup cheddar cheese
  4. 1 1/3 cups milkweed buds
  5. 1 1/3 cups oyster mushrooms
  6. 2 cloves garlic
  7. 1/2 onion
  8. 1 tablespoon olive oil
  9. 1 teaspoon black pepper

Blanch milkweed buds in boiling water for one minute, set aside to drain off and dry. Dice onion and mushrooms, finely chop garlic. Place mushrooms and garlic in pan with a tablespoon of olive oil. Cook on medium heat until mushrooms release water and garlic is browned. 

In a large bowl combined buttermilk, eggs, cheese, onions, milkweed, mushrooms, and pepper (Make sure milkweed is dry). Stir until vegetables are evenly distributed throughout mixture. Fill partially cooked pie crust with mixture. Bring oven down to 325 degrees and cook for 50 minutes, or until a fork comes out clean when inserted into quiche. Once done, let rest for 5 minutes. Serve hot.