Crustless Nettle Quiche
Author: Diane Kennedy
Recipe type: Main dish, side dish or breakfast
Cuisine: European
Prep time:
Cook time:
Total time:
Serves: 6
- 1 Tablespoon olive oil
- 1 chopped onion
- 10 ounces blanched chopped nettles (measured after cooking)
- 5 eggs, beaten
- 3 cups grated cheese such as Munster, or a mixture of parmesan and mozzerella, or whatever you have that isn't too tangy.
- A pinch of ground nutmeg
- Salt and pepper to taste
- Optional: cooked vegetarian bacon or sausage, crumbled.
- Preheat oven to 350 degrees F.
- Lightly grease one 9-inch pie pan or 6 - 8 tart tins or Pyrex custard cups.
- Wearing gloves, harvest and wash enough nettles to make 10 ounces cooked, about one stuffed plastic grocery bag full or more.
- Blanch nettles in boiling water for 1 -2 minutes.
- Chop nettles into fine pieces (the stems can be stringy if kept long)
- Heat olive oil in a medium skillet over medium-high heat.
- Cook onion until translucent, 8 - 10 minutes
- Add nettles and stir until the extra water is absorbed.
- Add ground nutmeg to the nettles.
- In a large bowl combine the beaten eggs, cheese, salt and pepper and vegetarian meat if using.
- Add spinach mixture to eggs and stir to combine.
- Pour into prepared pan or pans.
- Bake 30 minutes or until centers have just set. Don't over bake.
- Cool for ten minutes before serving.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2013/03/cooking-nettles/
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