Vintage Post: Nettles and Broccoli Quiche

Here is a vintage blog post from 2012. A delicious way to eat all the nettles that have been popping up this spring!

Recipe: Gluten-free Broccoli Nettle Quiche

ovo-lacto vegetarian: contains milk, cheese and eggs

gluten-free

by Melissa Sokulski

Preheat oven: 375 F

Line a pie plate with the "crust": one cup or so of cooked quinoa (you can also use brown rice, a layer of thinly sliced raw potatoes, or omit crust.) 

Spread quinoa over the bottom of pie pan.

For the filling:

• 1 cup broccoli, chopped
• 1 large bunch stinging nettles
• 1 small tomato, chopped (optional)
• 1/2 onion, chopped
• 1 Tbsp olive oil
• 6 large eggs
• 1/4 c milk (or water, yogurt or soy milk, etc.)
• 1 cup grated cheddar cheese
• salt and pepper to taste

In a shallow pan, steam broccoli and nettles in a little water (covered) for about 5 minutes until broccoli is bright green and nettles has completely wilted.

Remove from pan and when cooled a bit, chop nettles into small pieces and broccoli into smaller pieces.

Saute onion in oil (can add some salt) until onion is translucent. Add nettles and broccoli. Turn off heat and mix in chopped tomatoes.

In bowl: mix eggs, milk, salt and pepper.

Spread grated cheese on top of quinoa, add the veggies next, pour the egg mixture over top (pour slowly, allowing egg to sink in.)

Use fork to poke quiche to bottom of pie pan so that egg mixture can run all the way down, this will hold crust together. Poke all around quiche.

Bake until top is browned and egg no longer jiggles, about 45 minutes.

This quiche is delicious! I brought it to a Passover Seder (quinoa is not a true grain and can be eaten during Pesach.) Of course it is wonderful anytime.

Enjoy!

~ Melissa Sokulski