Do you have nettles in your garden that you don't know what to do with?
Stop, don't take out the brushcutter just yet!
Today I offer you an easy recipe to cook them and prepare a quiche.
Hey yes, we do a lot of nettle soups, so why not a pie?
It would be a shame to pull those weeds.
A cook friend gave me his recipe for a savory wild nettle pie.
3 ingredients, a few minutes and you will delight your whole little family.
Here's how to make a delicious, almost free fresh nettle quiche . Watch:
- 1 shortcrust pastry
- 200 g of fresh nettles
- 3 eggs
- 200 ml fresh cream
- 1 clove of garlic
- grated cheese
- butter
- white vinegar
- stove
- salad bowl
- fork
- pie pan
- salt, pepper
Preparation: 5 mins - Cooking: 25 min - For 4 people
1. Preheat the oven to 200°C.
2. Wash the nettles in vinegar water.
3. Fry them coarsely cut in the pan with butter.
4. After a few minutes, turn off the heat and let them cool.
5. Meanwhile, spread the dough in the mold and prick the bottom with the fork.
6. Beat the eggs in the omelette in the bowl with the fork.
7. Add the cream, salt, pepper and beat everything.
8. Add the nettles and crushed garlic and mix again.
9. Add the cheese.
10. Put in the oven and cook for 25 minutes.
And There you go ! Your quiche with fresh and wild nettles is already ready :-)
Easy, quick and delicious, right?
And it doesn't cost much, because nettles are 100% free .
In addition, they are full of virtues:vitamins, minerals, iron, magnesium... Good for the skin, the hair and the kidneys.
Don't worry, they don't sting once cooked. But don't forget your gloves to pick them!
Serve the pie right out of the oven, still warm.
But it can also be eaten cold in summer or cut into small squares for an aperitif.
I'll let you in on a little secret:
When I cut the nettles in my garden, I have a lot.
So I bake several pies and freeze some of them.
It's super practical when you don't know what to eat in the evening.
Hop! I take out a nettle pie and warm it in the oven.
I advise you to prepare your pie with young nettle shoots .
They are more tender and therefore easier to cook and cook.
They are easy to find from March to October in all nettle groves.
This recipe is excellent with grated Comté, feta, but also with goat cheese or blue cheese.
For a less greasy and vegetarian recipe, replace the fresh cream with soy cream.
I sometimes add a few slivered almonds or hazelnuts.
How about a slice of bacon, lardoons or diced salmon?
