Nettle Quiche Recipe

Preparation of the ingredients Using plastic gloves and long kitchen scissors, gather young wild nettle leaves (in spring) and place them in a large container. (2 full colanders for 300 g of nettles => they reduce significantly during cooking)

Cooking In a basin filled with fresh water, soak the nettles with a little vinegar to drive away insects. Drain them. Bring a pot of water to a boil and blanch the nettles for 1 minute, then transfer them back to a basin of fresh water to stop the cooking. The nettles will take on a nice green color. Set aside.

Preparation of the shortcrust pastry In a bowl, mix the two flours with salt and margarine. Mash the fat well, then add a trickle of water and form a ball of dough. Let it rest.

Preparation of the filling: Finely chop an onion and sauté it in a pan with 1 tablespoon of olive oil until it starts to brown. Preheat the oven to 190°C.

Preparation of the mixture: break the eggs into a bowl and whisk them vigorously. Add the cream, salt, and grate the cheese into it. Whisk again. Add the cooked onion, the crushed garlic clove, and finally the pre-cooked nettle leaves. Incorporate them well and mix gently.

Final Cooking Retrieve the dough and roll it out on a well-floured surface. Transfer it into a pie dish and prick the bottom of the dough with a fork. Pour the quiche mixture inside. Evenly distribute the ingredients over the entire surface. Bake for 35 minutes until the dough is cooked. Let it cool slightly before serving. You can decorate the quiche with lightly toasted sliced almonds.