- 1 pie crust
- 3 FGF pasture raised eggs beaten
- 1½ cups shredded cheese your choice
- 1½ cups milk
- 1 cup nettle leaves cooked
- 1 tbsp flour
- ¼ cup green onion or onion
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp ground nutmeg
- ¼ tsp dried sage
- shitake mushrooms optional
- garlic optional
- Preheat oven to 450 degrees.
- First, cook your nettles by placing some water in a pan and add the cut up nettle. Cook until wilted and somewhat tender. Strain off the water and the greens are ready to be added to the quiche. If time permits, I like to add extra flavor and medicinal benefits by taking my wilted greens and cooking them for a few minutes in a pan with olive oil, some apple cider vinegar or herb infused vinegar, adding garlic and shitake mushrooms. I then add this mixture to the quiche at the time the recipe calls for the greens.
- Prepare the single piecrust and place in pie plate and prick slightly with a fork then cover with a double layer of foil and bake at 450 degrees for 5 minutes. Remove foil and bake 5 to 7 minutes more. Remove from oven and reduce oven temperature to 325 degrees.
- Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper, nutmeg, and sage. Stir in your nettle greens mixture.
In another bowl, toss your cheese with the flour and gently coat the cheese with the flour. Add this to the egg mixture and mix well.
- Pour the egg mixture into the hot pastry shell. Bake in a 325 degree oven for 35- 40 minutes or until a knife inserted into the center comes out clean. Remove from oven and let sit 10 minutes before serving. The cooked quiche can also be refrigerated or frozen for later use. Just reheat in the oven for 10 minutes or until filling is warmed.
Hint from Krista: I usually make 4 quiches at a time and freeze half for later use. It is an easy way to have a quick breakfast, lunch or dinner when in a rush.