Photography by Amy Meng
This isn’t your average quiche. Developed by Sue Maes, long-time instructor of the Edible Native Plants class in Manhattan, Kansas, this Spinach & Nettle Quiche blends garden-fresh spinach with foraged stinging nettles for a uniquely delicious, nutrient-packed meal. Nettles—once blanched—lose their sting but keep their bold, green flavor, pairing beautifully with cheese, onions, and warm spices. Whether you're a seasoned forager or a curious home cook, this recipe brings a bit of the wild prairie to your plate.
This recipe was featured in Where the Wild Things Flourish
Ingredients
Pie Crust
- 9-inch pie crust
Filling
- ⅓ pound Swiss cheese (cheddar or Gruyère are also options)
- 1 pound stinging nettles
- ½ medium onion, finely chopped
- 1 to 2 tablespoons olive oil
- ⅓ pound fresh spinach
- ½ teaspoon dry mustard
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Pinch black pepper
- 4 large eggs
- 1½ cups whole milk (or use part half-and-half)
Instructions
- Preheat oven to 375 degrees.
- Pre-bake pie crust for 10 minutes. When cooled, sprinkle cheese over top.
- Use tongs to drop nettles into a pot of boiling water. Blanch for 1 to 2 minutes, or until tender. Drain and squeeze out excess water. Set aside.
- Sauté onion in a skillet with olive oil until translucent. Add fresh spinach, blanched nettles, dry mustard, nutmeg, salt and pepper. Continue to cook for 3 to 4 minutes to enhance flavor. Set aside.
- In a separate bowl, beat eggs and milk.
- Combine sautéed spinach and nettle mixture with egg mixture. Pour over cheese-topped pie crust.
- Bake in a preheated oven for 35 to 40 minutes. Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of the quiche. If it’s clean when pulled out, it’s done. If any quiche clings to the blade, bake a few minutes longer and test again.
