Nettle Quiche
by Editorial Staff
Add a delicious open quiche pie to your nettle recipe box. The base of the pie is shortbread dough, the filling is fresh nettle, filled with cheese, cream and eggs.
Servings: 3
Cook: 1 hour
Ingredients
- Young nettle – 12-15 twigs
- Butter – 100 g
- Pickled cheese – up to 100 g
- Hard cheese – 30 g
- Flour – about 1 cup (200 ml)
- Cream – 100 ml
- Eggs – 2 pcs.
Directions
- Young spring (or early summer) nettle is suitable for eating. Collect (cut with scissors) the tops of the nettle, with small delicate leaves.
You can use almost any cheese, for example, a combination of suluguni, which melts well, and parmesan. - Wash nettle sprigs in cold water and dry.
- Cut the butter into slices and let it soften at room temperature.
You only need one yolk for the test.
Combine flour, butter and yolk. It is convenient to prepare shortcrust pastry in a blender bowl with plastic kneading knives.
The amount of flour can vary depending on the type of flour and the softness of the oil.
- Stir the ingredients until crumbly. Usually salt is added to the shortbread dough, but the cheese filling is salty enough, so you don’t need to add it.
- While stirring, pour 1-2 tablespoons of cold cream into the dough to form a lump.
- Roll the resulting shortbread dough into a thin round layer to the size of the bottom of the mold (about 20 cm) so as to form the sides.
- The dough was not cooled because while the filling is being prepared, the dough must be placed in the freezer right in the mold.
Turn on the oven 180-200 degrees. - Coarsely grate two types of cheese for pouring.
- Pour the remaining cream, egg and protein into the cheese.
- Cut the nettle and mix with the filling.
- Place the filling on a chilled mold, flatten and send the nettle shortcrust cake to the preheated oven, estimated time is 40 minutes.
- If desired, at the end of baking, you can also sprinkle the quiche with grated cheese.
- Serve the nettle pie quiche warm or cold.
Bon Appetit!
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