Stinging Nettle Quiche
Early spring brings one of the season’s most nourishing wild foods — nettles.
Known in Ayajuthem as sɛwsɛw (sew sew), Urtica dioica has long been valued for its strength-giving properties. Nettles are rich in iron, calcium, vitamins A and C, and minerals that support the body after winter. Once steamed, dried, or blended, the sting disappears — leaving a deeply nourishing plant for soups, teas, and pesto. Foraging nettles invites us into a relationship with the land: harvesting carefully, respectfully, and always with gratitude.
Serves: 6–8
Ingredients
Crust
- 1 ¼ cups all-purpose flour (or half whole-wheat)
- ½ tsp salt
- ½ cup cold butter, cubed
- 3–4 tbsp ice water
(Or use a prepared pie crust for ease.)
Filling
- 2 cups fresh stinging nettle tops, packed
- 1 tbsp olive oil or butter
- 1 small onion or 2 shallots, finely sliced
- 1 clove garlic, minced
- 4 large eggs
- 1 cup cream or half-and-half
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Pinch of nutmeg (optional, lovely with greens)
- ¾ cup grated cheese (Gruyère, aged cheddar, goat cheese, or feta all work well)
Optional additions
- A handful of fresh herbs (thyme, chives, or parsley)
- Sautéed mushrooms
- Thinly sliced leeks in place of onion
Instructions
- Prepare the crust
Combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time until the dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
Roll out and fit into a 9-inch pie dish. Chill again while preparing the filling. - Blanch the nettles
Rinse nettles thoroughly. Drop into boiling salted water for 1–2 minutes, then drain and plunge into cold water. Squeeze dry and chop finely. (Once blanched, they’re completely safe to handle.) - Sauté the aromatics
Heat olive oil or butter in a pan over medium heat. Sauté onion or shallots until soft and translucent, about 5–7 minutes. Add garlic and cook for 30 seconds. Stir in chopped nettles and cook another 2–3 minutes. Remove from heat. - Make the custard
Whisk eggs, cream, salt, pepper, and nutmeg until smooth. - Assemble the quiche
Spread nettle mixture evenly over the crust. Sprinkle cheese on top. Pour egg mixture over everything. Add herbs if using. - Bake
Bake at 375°F (190°C) for 35–45 minutes, until the center is just set and the top is lightly golden. Let rest 10–15 minutes before slicing.
