Stinging Nettle and Sundried Tomato Quiche

Serves 8


2 medium onions, chopped
2 cloves garlic, crushed
2 tbsp (30 ml) extra-virgin olive oil
2 to 3 cups  (500 to 750 ml) stinging nettle, washed and roughly chopped
½ cup (125 ml) sundried tomatoes, rehydrated and finely chopped
1 cup (250 ml) feta cheese, crumbled2 tsp (10 ml) dried basil or handful fresh basil, chopped
2 tsp (10 ml)  dried Italian herbs or handful fresh mixed-herbs, chopped
herbal salt and cayenne pepper to taste
½ tsp (2 ml) coarsely ground black pepper
6 large free-range eggs
2 cups (500 ml) milk


1 cup (250 ml) oat flour
½ cup (125 ml) chickpea flour
½ cup (125 ml) rice flour
½ tsp (2 ml) sea salt
3 tbsp (45 ml) butter
¾ cup (180 ml) cold water

1. Pre-heat the oven to 200 °C.
2. To make the crust: Mix the dry ingredients and cut the butter into the flour until the mix appear like breadcrumbs. Add cold water little by little and press the dough together with a fork. Add more cold water if needed to form a ball with your hands. Cover and allow the dough to rest for 30 minutes. Roll out the pastry and place in a pie dish. Glaze with egg wash and bake for 15 minutes at 200 °C.
3. Sauté the onion and garlic in olive oil.
4. Steam the stinging nettle and spinach. Chop finely once it is soft.
5. Mix all the ingredients for the filling, except the eggs and milk.
6. Spread the filling out on the bottom of the baked crust.
7. Beat the eggs and milk and pour over the filling.
8. Bake the quiche at 160 °C for about 40 minutes or until well set.

Note: Stinging nettles deserve their name – they have tiny little hair-like stingers on the leaves and stems that make touching them very unpleasant. However, cooking removes the stingy stuff and leaves only the woodsy-tasting leaves behind. Just handle fresh nettles with gloves and all will be well. Their health benefits are endless and it could replace spinach in any dish!

Heidi du Preez

Share This Post