Crustless Nettle Quiche
Recipe type: Main dish, side dish or breakfast
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 6
Substitute blanched nettles for spinach in this simple crustless quiche for more nutrition and fewer weeds!
  • 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.
  1. Preheat oven to 350 degrees F.
  2. Lightly grease one 9-inch pie pan or 6 - 8 tart tins or Pyrex custard cups.
  3. Wearing gloves, harvest and wash enough nettles to make 10 ounces cooked, about one stuffed plastic grocery bag full or more.
  4. Blanch nettles in boiling water for 1 -2 minutes.
  5. Chop nettles into fine pieces (the stems can be stringy if kept long)
  6. Heat olive oil in a medium skillet over medium-high heat.
  7. Cook onion until translucent, 8 - 10 minutes
  8. Add nettles and stir until the extra water is absorbed.
  9. Add ground nutmeg to the nettles.
  10. In a large bowl combine the beaten eggs, cheese, salt and pepper and vegetarian meat if using.
  11. Add spinach mixture to eggs and stir to combine.
  12. Pour into prepared pan or pans.
  13. Bake 30 minutes or until centers have just set. Don't over bake.
  14. Cool for ten minutes before serving.
Recipe by Finch Frolic Garden Permaculture at