Ingredients
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
Method
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