5 spring onions, chopped

15 nettle tops, washed (carefully pick the smaller younger ones using gloves to protect your hands)

2 large garlic cloves, minced

2 tbsp. butter 

1 tsp. salt

1 tsp. pepper

300ml creme fraiche

3 eggs, beaten

Ready to roll puff pastry


Melt the butter in a large saucepan on a low heat

Turn the heat up to medium and add in the spring onions, garlic, salt and pepper and saute until softened and lightly coloured

Turn the heat down a little and add in the nettles. Place the lid on the saucepan and leave to steam for 6-7 minutes.

Remove from the heat to cool

In a mixing bowl, combine the eggs and creme fraiche and whisk until mixed together

Roll out your pastry to the required size and press into the quiche tin

Add the spring onion, garlic and nettle filling and then pour over the eggs and creme fraiche mix

Bake in a pre-heated oven at 180°C for 20 minutes

Product Used

MasterClass Crusty Bake Non-stick Fluted Round 20cm Quiche Tin 

KitchenCraft Side Handled Rotary Whisk 

MasterClass Smart Space Set of Three Stacking Induction-Safe Non-Stick Pans