Preparation time: 20 min. Total time: 50 min.
Ingredients (for 1 quiche):
- 1 shortcrust pastry
- 1 large bag nettle leaves
- 8 garlic cloves
- 1/2 liter milk
- 2 eggs
- olive oil
- 1/2 tsp salt
- pepper
Preparation:
Preheat oven to th.6 (180°C).
If you haven't already done so, prepare the shortcrust pastry first.
Peel and chop the garlic cloves and sauté in a casserole dish with a little olive oil.
Remove the stinging nettle stalks, wash and drain them, wringing out any excess water. Then reduce them with the garlic cloves for 5 min. If necessary, chop them coarsely before spreading them over the tart base.
In a bowl, beat the eggs with the milk and cream. Season with salt and pepper. Pour over the nettles and bake for 25 to 30 min.
Tips:
Serve warm, on a bed of lamb's lettuce or with an endive salad with walnuts and Roquefort cheese.
Add salt and garlic to taste. Add cheese (gruyère or grated parmesan, goat's cheese or crumbled feta) to the migaine.
If you don't have nettles, you can make this recipe with spinach or chard leaves.