Stinging nettle quiche
A delicious, savory quiche made with stinging nettles. You won't be able to eat just one piece!
Servings 8 slices
Ingredients
- 1 pie crust, pre-cooked for about 15-20 minutes until slightly browned
- 1 cup pre-wilted stinging nettle leaves (see wilting instructions in article) 4 cups fresh leaves cooks down to 1 cup wilted leaves
- 4 large chicken or duck eggs
- 1/2 white or yellow onion, fine-diced then pre-cooked until translucent and golden brown
- 1 cup fresh-grated white or yellow cheddar cheese (half is for filling, half is for topping)
- 1 cup fresh-grated parmesan cheese (half is for filling, half is for topping)
- 1 cup whole organic milk (ideally grass-fed) (Most quiche recipes call for heavy cream, which you can use. We prefer whole milk.)
- 1/4 tsp sea salt (optional - cheese adds quite a bit of salt and there may also be salt in your pie crust)
- 1/4 tsp fresh-cracked black pepper
- 1/4 tsp ground nutmeg
- extra virgin olive oil as-needed for cooking onions and wilting nettle leaves, 2-3 tbsp
Instructions
- Pre-cook onions and stinging nettle as per instructions in article, then let cool to close to room temp. Pre-cook pie crust for 15-20 minutes until golden brown.
- Pre-heat oven to 350°F.
- Mix two cheeses together in bowl, then set aside 1 cup for topping. Whisk eggs then stir in all other ingredients to make your filling. Pour filling into pie crust, then top with 1 cup of mixed cheese that you set aside.
- Bake for about 1 hour or until quiche is golden brown on the surface and has risen all the way to the middle (the sides will rise first). Place pan on cooling rack and allow quiche to cool until warm (not hot) before cutting and serving. Garnish (optional) with seasonal flowers and a dash of ground nutmeg.