So after a full day of work, and gardening until 7pm last evening, we decided to eat out. Tonight I pledged to get back into the swing, and do some much needed home cooking. The nettles quiche hit the spot. I even stuffed some of last year's frozen berries into the leftover whole wheat pastry dough for a flaky, gooey dessert. It was just what we needed... a filling, fresh meal to soothe already overly sun kissed skin, and aching muscles. Eating well, I find, is fine medicine for most any aliment!
*3 cups freshly wilted nettles (or spinach)
*3 fresh eggs (4 eggs if using a deep pie dish)
*1 1/3 cup whole high quality milk
*pinch sea salt
*fresh ground pepper
*1/3 cup sliced sweet onion
*1/4 cup grated parmesan
Wilt nettles in a pan with butter and a bit of water. Set aside. In a medium bowl, whisk together the egg, milk, salt, and pepper. Set aside.
For Whole Wheat Crust:
*1 cup high quality whole wheat flour
*1/4 cup high quality all purpose unbleached flour
*1/4 tsp sea salt
*8 Tbsp cold unsalted organic butter, cut into small cubes
*4 Tbsp ice water
Blend flour, salt and butter in a food processor. With blade running, slowly add ice water until dough forms. Turn out onto a floured surface.
Divide dough into about 6 pieces. Using the palm of your hand, smear one piece of dough in a forward motion to incorporate the butter evenly. Repeat with remaining pieces. Gently form the dough into a ball and flatten into a disk.
Wrap in parchment and place in the freezer for about 30 minutes.
Preheat the oven to 375. Butter a pie dish.
Roll out the dough to about 1/4 inch thick. Place in pie dish and crimp edges. Place a sheet of parchment in the bottom of the dish and fill with dry beans or pie weights. Bake for 10 minutes. Remove parchment and beans.
Evenly spread the wilted nettles over crust. Pour whisked egg over nettles. Top with the onion slices and parmesan.
Bake until center puffs and top is golden (time will vary depending on depth of pan and such). Allow to cool slightly before slicing and serving.