Stinging Nettle Crustless Quiche

Stinging Nettle Crustless Quiche is savory, with 3 kinds of cheese (shredded Parmesan, Cheddar, and Mozzarella), foraged, local Stinging Nettles (Urtica dioica), and local farm eggs. (gluten-free, vegetarian)

Stinging Nettles are unique on their own but I would say they are most similar to spinach or another leafy, green vegetable (think kale, Swiss chard, turnip or beet greens, etc.).


– 1 cup cooked sauteed Stinging Nettles – 1 cup half and half (or substitute the same amount heavy cream) – 3 large eggs – 1/8 teaspoon ground nutmeg



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How to make Stinging Nettle Crustless Quiche

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Grease a 9-inch pie plate, set aside. Preheat the oven to 350 degrees F.

In a medium-large mixing bowl, add half and half, 3 eggs, cheeses, Kosher salt, fresh ground black pepper, ground nutmeg and whisk to combine. Add the cooked sauteed Stinging Nettles, stir to combine.

Pour the quiche filling into the prepared crust in the pan. Sprinkle the remaining 1/3 cup Parmesan cheese evenly on top of the quiche batter before baking. 

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