Stinging nettle quiche
This is a wonderful rich quiche. When I make it, it never lasts longer than half a day; it's great for lunch, dinner and as a snack. And I bet it's great for breakfast too if I had any left.
I have not tried this with dandelion leaves or chicory leaves or any other wild green leaves, but I'm sure this recipe would work for practically anything. Ingredients 3 or 4 cups of stinging nettle leaves. I sometimes precooked the nettles to remove the stinging, or pour boiling water over it and let sit for a few minutes. Drain or squeeze out the water. 5 slices bacon 4 ounces shredded Swiss cheese 2 tablespoons butter, melted 4 eggs, beaten 1/4 cup finely chopped onion 3/4 teaspoon salt 1/2 cup all-purpose or whole wheat flour 1/4 cup milk 9 inch pie dough or puff pastry sheets 1/4 cup roasted pine nuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of springform with puff pastry sheets or regular dough. Slice bacon and place in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside. Saute onions in the bacon fat until translucent. Sprinkle the pie sheet with cheese and bacon. In food processor, combine eggs, stinging nettles, butter, onion, salt, flour and milk. Process until smooth and pour into springform. Bake in preheated oven for 50 minutes, or until set. Serve hot or cold. Optional: Add other vegetables, sprinkle cheese on top and serve with roasted pine nuts. |
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