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.
- Prep Time: 25 minutes
- Cook Time: 40 minutes