I am very excited about my first big leaf maple (Acer macrophyllum) quiche. I recently learned about the edible blossoms at a native plant food talk by Jay Rastogi. Coming from the foothills and prairies, I am new to many of the coastal plants growing on Southern Vancouver Island, and the territories of the Lkwungen and W̱SÁNEĆ peoples.

Here are some branches with big leaf maple catkins and emerging young leaves:

 


Harvest

I harvested the racmose inflorescences (flower blossoms) from low-lying branches. A few inflorescences from each branch. I recommend not harvesting more than 5% of blossoms from any one individual tree. As more people invest in learning about local plant resources, it is vital that we work together to respect and care for the health and longevity of the plants that support us.

My flower blossom harvest.
Tiny samaras developing. These are the young fruits of the maple tree, indicating that some flowers have already been fertilized and are beginning to mature. These young dried fruits are still soft enough to eat.

Flower preparation

As a rule I never wash flowers. It’s ok to eat a few little bugs! This is because the delicate pollen, nectar and fragrance may wash away, and the delicate floral structures are easily bruised and damaged. Insects have a really good sense of knowing when their home has been disturbed, so laying the flowers outside in the sun is a good way to allow insects to escape.

Inflorescences resting on the porch so insects can escape.

Quiche recipe (crust free)

I used a Quiche Lorraine technique I learned while living in France, except without a pie crust.

  1. Preheat oven to 325°C (sea level)
  2. Generously butter pan of choice (I used oven safe glass to minimize sticking)
  3. Place inflorescences evenly over buttered surface
  4. Pour cream (I used half and half) over inflorescences to create a thin even layer at the bottom of the pan
  5. Whisk enough eggs to cover at least half the depth of the inflorescences when poured into the pan (I used 6 eggs for a small pan)
  6. Sprinkle a pinch of salt, fresh grated nutmeg and black pepper to taste
  7. Grate cheese on top to cover surface of eggs and inflorescences (I used aged cheddar, but emmental is traditional)
  8. Allow to bake for 25 minutes

Taste test

My first taste is delicious. The flavour is very mild. Note to self, little seasoning is required to allow the maple flowers to shine. The texture is more prominent than the flavour.

My first slice of big leaf maple quiche.
Big Leaf Maple Quiche
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