DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
If you’re looking for a fresh, spring-inspired recipe that is both wholesome and simple to prepare, this crustless stinging nettle quiche might just become a new favorite. It’s made without a crust, so it comes together quickly, but it’s still packed with flavor and texture. With its vibrant greens, creamy egg base, and seasonal vegetables, it feels like a quiet celebration of everything spring has to offer.
This easy stinging nettle quiche is the kind of dish you can serve warm for dinner, enjoy cold in a lunchbox, or bring to a spring picnic or potluck. Whether you’re new to cooking with nettles or already forage them regularly, it’s a nourishing and flexible way to enjoy this wild green.
What Makes This Quiche So Special
This is not your typical quiche. By skipping the crust, it stays light and rustic, but still has all the richness and comfort you’d expect. The filling is hearty enough to stand on its own and full of contrast — soft and creamy in the middle, with pops of brightness from the vegetables and a golden cheesy top.
The combination of stinging nettles, mushrooms, and asparagus gives this dish a distinctly spring-like feel. Each ingredient brings something unique. The nettles add a deep, earthy flavor similar to spinach, but more complex. Mushrooms give a little umami and depth, especially when sautéed until golden. The asparagus adds texture and freshness, and keeps the whole dish feeling green and alive.
The cheeses help tie everything together. I like to use a mix of feta and a sharp, aged cheese that melts well. My go-to is Västerbottensost, a traditional Swedish hard cheese that has a salty, nutty character. If you can’t find it, you can easily substitute with aged cheddar (especially a white, crumbly one), Gruyère or Comté for a more French twist. Pecorino or Parmigiano Reggiano for a saltier, firmer bite or Emmental or Jarlsberg if you want something milder and meltier. Don’t be afraid to experiment. Even a smoked cheese or a blue-veined variety can give the quiche a whole new personality.
This recipe also welcomes variation. You can throw in a few chopped sun-dried tomatoes for extra umami, swap the mushrooms for zucchini, or use baby spinach if you don’t have nettles on hand. It’s a forgiving base, which makes it perfect for adapting to what’s in season or already in your fridge.
Crustless nettle quiche.
What Are Stinging Nettles?
Stinging nettles, or Urtica dioica, are wild leafy greens found in temperate climates around the world. Their leaves are jagged and heart-shaped, and the stems and undersides are covered in tiny hairs that can sting the skin. That sting goes away completely when the nettles are cooked, dried, or blended into recipes.
Stinging nettles.
These plants tend to grow in damp, nutrient-rich soil. You can often find them near rivers, forest edges, or even tucked into untended corners of a backyard garden. Spring is the best time to forage nettles. They are at their most tender and nutritious before they begin to flower. For cooking, use only the leaves and tender tops. While the roots are also harvested for herbal preparations, they are not part of this recipe.
Nettles have been used for centuries in herbal medicine, and although we cannot make specific health claims, they are widely appreciated for their nutrient content. They are rich in vitamins A, C, and K, and contain minerals like iron, calcium, magnesium, and even a small amount of plant protein. People use them in teas, soups, infusions, and tinctures, often as a spring tonic or gentle boost of energy after winter.
How to Harvest Nettles Safely
If you’re picking nettles yourself, always wear gloves. The sting can cause irritation or a burning sensation on the skin. Thick gardening gloves or even rubber dish gloves work well. Use scissors or garden snips to clip just above the base of the stem, and try to avoid pulling or yanking to protect the plant and your fingers.
Always make sure to put on gloves when picking nettles, as they sting.
The best nettles are the early spring growth: young, soft, and bright green. Once the plant flowers, the leaves become tougher and can contain compounds that are less pleasant to eat. If you’re interested in harvesting roots, the best time is late autumn or very early spring when the plant’s energy is concentrated underground.
Why Steaming Is Best
When it comes to cooking nettles, steaming is the gentlest and most effective method. It softens the leaves, removes the sting, and preserves both flavor, color, and nutrients. Boiling is not ideal, as it can leach out minerals and taste into the water, which usually gets discarded.
You don’t need a fancy setup. A simple steamer basket works perfectly. I like this one as it’s inexpensive, fits in most pots, folds down for easy storage, and ends up being useful for all kinds of meals beyond nettles.
Once steamed, the nettles are safe to handle. Just let them cool slightly, squeeze out the liquid, and chop them roughly. From there, they can be added to eggs, soups, sauces, or even stirred into doughs and batters.
Stinging nettles are super healthy and rich in vitamins.
A Dish for All Occasions
This crustless quiche is surprisingly versatile. It feels elegant enough for a spring brunch or a small dinner party, but it is also casual and practical enough for weekly meal prep. Serve it warm with a lemony salad and a spoon of crème fraîche or yoghurt for a simple, balanced dinner. It also travels well, so you can pack a slice cold in a lunchbox for work or school.
For gatherings, it’s easy to slice into smaller pieces, making it a great option for a spring buffet or picnic spread. If you’re looking for something more filling, pair it with roasted potatoes or a hearty grain salad to round out the meal.
One of the best things about this quiche is that you can make it ahead of time. It holds up beautifully in the fridge and is just as good the next day. Even kids tend to like it — the creamy texture and melted cheese make it comforting and approachable, even with the greens tucked inside.
Want More Nettle Recipes?
If you’ve been out foraging or just have more nettles to use up, I’ve got more ideas for you. Each one brings out a different side of this incredible wild green. Try these next:
This crustless nettle quiche is one of those recipes I come back to again and again. It is nourishing without being heavy, adaptable without being fussy, and grounded in the seasons. Whether you’re foraging your own greens or picking up a bunch at the market, this dish makes the most of what spring has to offer.
This recipe is easy, beautiful, and full of flavor. I hope it becomes a quiet favorite in your kitchen too.
This easy crustless stinging nettle quiche is the kind of dish you can serve warm for dinner, enjoy cold in a lunchbox, or bring to a spring picnic or potluck. Whether you’re new to cooking with nettles or already forage them regularly, it’s a nourishing and flexible way to enjoy this wild green.
Total Time:1 hour 5 minutes
Yield:5–6 portions 1x
Ingredients
Scale
2 litres stinging nettles
1 shallot, chopped
2 garlic cloves, chopped
100 g (3 ½ oz) cremini or button mushrooms, sliced
250 g (9 oz) asparagus
2 tbsp olive oil
6 eggs
2 dl (¾ cup + 1 tbsp) heavy cream
100 g (3 ½ oz) feta cheese
200 g (7 oz) cheese, grated
Black pepper, to taste
Salt, to taste
To Serve
Salad
Crème fraîche
Instructions
Steam the stinging nettles for 5 minutes. Set aside to cool slightly, then squeeze out the excess liquid with your hands. Roughly chop the nettles.
Snap off the woody ends of the asparagus by bending them near the base, then cut the tender parts into 2 cm pieces.
Sauté the chopped shallot in olive oil until softened.
Add the sliced mushrooms and cook until they take on some color.
Stir in the asparagus and fry until partially cooked through.
Add the garlic and cook for another minute. Mix in the chopped nettles, season with salt and black pepper, and turn off the heat.
Oil your pie dish lightly with olive oil to prevent sticking.
In a separate bowl, whisk together the eggs, heavy cream, and a pinch of salt until well combined.
Add the cooked vegetables, crumbled feta, and grated cheese to the pie dish. Mix gently to combine.
Pour the egg mixture evenly over the filling.
Bake at 200°C (400°F) for 35–40 minutes, until set and golden.
Let the quiche cool slightly before slicing.
Serve with a fresh salad and a dollop of crème fraîche.
Leave a Reply