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Spring is one of my favorite times to cook. After the long stretch of winter meals, it feels like everything starts waking up again. The markets brighten. The air smells fresh. And the wild greens begin to appear, including one of the most underrated ingredients of the season: stinging nettles.
This stinging nettle quiche is one of those quiet, satisfying recipes that only needs a handful of ingredients to come together. Nettles, eggs, cream, sun-dried tomatoes, and feta cheese. That’s about it. You’ll need a crust too, of course, but we’ll talk about that. It is the kind of dish you can throw together for a cozy lunch or light dinner. It is earthy and creamy, a little tangy from the cheese and tomatoes, and deeply nourishing. If you enjoy foraging or seasonal cooking, I think you’ll love it.
Whether you’ve never cooked with nettles or they are already part of your spring rhythm, this recipe is a gentle, simple way to let them shine.
What Are Stinging Nettles?
Stinging nettles (Urtica dioica) are wild greens that grow across much of the world in temperate climates. They are easy to recognize with their jagged, heart-shaped leaves and the fine hairs that cover their stems and undersides. These hairs can cause a light burning or itching sensation if touched, but once nettles are dried or cooked, they are completely safe to handle and eat.
Nettles thrive in damp, nitrogen-rich soil. You’ll often see them along riverbanks, woodland edges, country lanes, or in overgrown gardens. They tend to appear in early spring and are best harvested before they flower, when the leaves are still tender and full of nutrients. For cooking, use the leaves and tender tops. While the roots are also used in herbal preparations, this recipe only calls for the leafy parts.
Nettles have a long history in traditional herbalism. Although we can’t make specific health claims, they are commonly brewed into teas, infused into oils, or added to tinctures. People have used them to support everything from skin and joint health to digestion and seasonal energy. They are also highly nutritious, containing vitamins A, C, and K, along with iron, calcium, magnesium, and even some protein.
Stinging nettles.
Always Wear Gloves When Foraging
If you plan to harvest your own nettles, be sure to wear gloves. The hairs on fresh nettles contain compounds like formic acid that can irritate the skin. Garden gloves or rubber dish gloves work well. Use scissors or garden snips to cut just above the base of the stem, and handle them gently.
Spring and early summer are ideal times to pick nettles. This is when they are still young and mild in flavor. After flowering, the leaves become coarser and may develop compounds that make them less pleasant to eat. Early-season nettles are the most tender and are perfect for cooking, making tea, or adding to simple recipes like soups and pestos. If you’re interested in harvesting nettle roots, late autumn or early spring is generally recommended, when the energy of the plant is stored below ground.
Always make sure to put on gloves when picking nettles, as they sting.
Why Steaming Works Best
Steaming is the gentlest way to cook nettles while keeping their vibrant green color and nutritional value. Boiling, on the other hand, tends to strip away flavor and minerals, which end up in the water that gets poured down the drain. Steaming softens the leaves, removes the sting, and helps retain more of the good stuff.
You don’t need anything fancy to get started. A basic steamer basket does the job well. I use this one. It’s budget-friendly, fits into most pots, and folds down for easy storage. It’s one of those little tools that ends up being surprisingly handy for all kinds of dishes.
Notes on Pie Crust
For this quiche, you can use either a store-bought crust or make your own. I often make pie dough from scratch, but on busy days, a ready-made crust is the fastest way to get this recipe in the oven without compromising flavor.
If you do want to make your own crust, here’s what you’ll need: flour, butter, a pinch of salt, and a little cold water. Mix the flour and salt, then rub in cold butter until the mixture resembles breadcrumbs. Add cold water a tablespoon at a time until the dough comes together. Form it into a disk, wrap, and let it chill in the fridge before rolling it out.
My quiche dish is 27 cm (10 inches) in diameter. If your dish is smaller or larger, you may need to adjust the amount of filling. This quiche dish is a great option if you’re looking for one — it bakes evenly and looks lovely on the table.
Stinging nettles are super healthy and rich in vitamins.
Serving Suggestions
This nettle quiche is flavorful enough to stand on its own, but I like to serve it with a light side to balance the richness. A crisp green salad dressed with lemon or mustard vinaigrette works well. You can also add a spoonful of crème fraîche, plain yoghurt, or sour cream on the side for something cool and tangy.
The quiche keeps well in the fridge for a couple of days and is just as good cold as it is warm, which makes it a great option for picnics or lunchboxes. You can also freeze it and keep for a longer time.
Want More Nettle Recipes?
If you’ve gone foraging and have more nettles to use up, try these other recipes:
This stinging nettle quiche is my way of welcoming the season. It is simple but grounding. A bit rustic, a bit refined. It speaks to the joy of seasonal eating and the quiet magic of using what’s around you. If you’ve never tried nettles before, I hope this recipe gives you the nudge to try something new. And if they’re already a familiar friend, then maybe this dish will find a spot in your spring rotation. Happy foraging, and happy cooking!
This stinging nettle quiche is earthy and creamy, a little tangy from the cheese and tomatoes, and deeply nourishing. Whether you’ve never cooked with nettles or they are already part of your spring rhythm, this recipe is a gentle, simple way to let them shine.
Total Time:1 hour
Yield:5–6 portions 1x
Ingredients
Scale
Pie dough (homemade or store-bought)
2 litres stinging nettles
6 sun-dried tomatoes, chopped
6 eggs
2 dl (¾ cup + 1 tbsp) heavy cream
100 g (3 ½ oz) feta cheese
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.
Crack the eggs into a bowl and whisk to break up the yolks.
Add the chopped nettles, sun-dried tomatoes, and heavy cream to the eggs. Season with salt and black pepper, and mix well.
Place the dough in a pie dish and use a fork to poke holes in the bottom.
Pour the filling into the pie crust and crumble the feta cheese over the top.
Bake in the oven at 200°C (400°F) for 35–40 minutes, until the filling is set and the top is golden.
Let the pie cool slightly before serving.
Serve with a simple salad and a dollop of crème fraîche.
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