IvanEats recipe
Crustless Nettle Quiche
Cooking for
5
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Ingredients
Main
To Serve
Method
- 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 (205°C) 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.
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