Nettle Quiche

Stinging nettles need no dressing up. A plate of them steamed and eaten with just a dollop of butter and a dash of salt is an exquisite dish indeed. But sometimes I like to get fancy. We brought home a bucket load of stinging nettles yesterday, so I decided to try my hand at making a nettle quiche.


I followed my basic quiche recipe. I started with a loosely-packed colander full of nettles, which I steamed for five minutes. It cooked down to a handful, just the right amount for a quiche. Meanwhile, I sautéed a minced garlic clove and a chopped medium onion. I added a dash of salt and 1/8 teaspoon of nutmeg to the eggs and milk, then put everything together in the piecrust with a handful of cheese.

While the quiche was baking, we sipped on nettle tea — the water that the nettles had been steamed in. Really, that is my favorite part of cooking with nettles. The tea/cooking water is so packed with deliciousness.


The quiche was very delicious, too. I will definitely make it again. And I can! We picked so many nettles yesterday that we had plenty left over to freeze for future quiches.


Local analysis:

Local — nettles, eggs, milk, cheese, butter (in the crust)

Non-local — salt, nutmeg, olive oil, flour (in the crust)

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1 Response to Nettle Quiche

  1. Pingback: Stinging Nettle Pancakes | My Edible Backyard

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