Nettle
Quiche

Nettle Soup too everyday? Tried Nettle Lasagne last spring? Pop outside for some stingers and have a go at our quiche:

• Two handfuls of springtime stinging nettles
• A few spring onions, chopped
• 1 clove of garlic
• Salt, pepper, olive oil
• 150g grated cheddar cheese
• 3 eggs
• 250ml single cream or milk
• Pack of shortcrust pastry mix
• 8” flan tray

If you're comfortable making your own pastry base, go for it. This recipe takes the lazy option, using readymix but best results are achieved by doing it the hard way, baking the casing blind etc.

Start by preparing the filling. Into a large bowl, crack open the eggs and pour the cream or milk. Add a large handful of grated cheddar, plus pinches of salt and pepper, and whisk.

Next, rinse the nettles, remove any woody stalks and chop roughly. In a large frying pan, melt a nob of butter with a drizzle of olive oil and gently fry the garlic and spring onions for two minutes. Add the nettles and fry for a further minute or so, then cover the pan and reduce to a very low heat for a further 5 minutes, tossing occasionally. Cover and set aside.

Now roll the pastry to fit an 8" flan or quiche tray (lightly greased). Sprinkle a very thin layer of cheddar on the bottom to mitigate the perennial risk of a soggy base.

Take the cooled-down nettles and spring onions and give them a squeeze by hand to remove excess moisture, before laying them in the pastry case. Wake up the egg/cheese/cream mix with a few whooshes of a fork and pour on top.

Put in a pre-heated (180 degree) oven and bake for about 40 minutes or until golden brown.

See also nettle lasagne and nettle soup.