Quick Answer
To make a stinging nettle quiche that tastes great, combine stinging nettle leaves with aromatics, eggs, and cheese, and bake in a pie crust. The quiche should have a rich, savory flavor. Use stinging nettle leaves cooked to neutralize their sting.
Foraging and Preparation
When foraging for stinging nettle leaves, wear gloves to protect your skin from the stinging hairs. Harvest the leaves in early spring or late summer, when they are at their peak flavor and nutrition. Rinse the leaves and blanch them in boiling water for 30 seconds to neutralize the sting. Chop the leaves finely and set aside.
Quiche Filling
In a skillet, sauté 1 medium onion, chopped, and 3 cloves of garlic, minced, in 2 tablespoons of olive oil until softened. Add 1 cup of chopped stinging nettle leaves and cook for 2-3 minutes, stirring constantly. In a separate bowl, whisk together 4 large eggs, 1 cup of heavy cream, 1 cup of grated cheddar cheese, and 1/2 cup of grated Parmesan cheese.
Assembly and Baking
In a pie crust, arrange the cooked onion and nettle mixture in the bottom of the crust. Pour the egg mixture over the top and sprinkle with additional cheese. Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the edges are golden brown and the center is set. Let the quiche cool for 10 minutes before serving.
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