No-Crust Quiche with Wild Mushrooms & Nettles

This is an easy and versatile egg dish that my family enjoys throughout the year. As the seasons change, I use different green vegetables, cheeses, and meats (or no meat). Kale, spinach, asparagus, broccoli, zucchini, and green beans all work well. Depending on the vegetable, I use cheddar, chevre, parmesan, or mozzarella with bacon, prosciutto, or corned beef. My favorite combination is with my husband’s smoked salmon, my homemade cream cheese, and fresh asparagus from our garden. The first asparagus tips have began to emerge this week, so it won’t be long ’til we’re enjoying that one again!

Serves 8

1 pound waxy potatoes, such German Butterball or Yukon Gold, or rutabagas
¼ pound thinly sliced ham
9 eggs
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup chopped wild mushrooms
½ pound stinging nettles
3-4 ounces fontina cheese, cubed

Preheat oven to 400ºF. Butter 10” quiche pan. Blanch nettles in pot of boiling salted water for 1-2 minutes, until bright green and softened. Drain in colander and let cool. Slice potatoes into thin rounds and layer rounds in the bottom of pan. Lay ham on top of potatoes. In a separate bowl, whisk eggs, milk, salt, and pepper together. Squeeze excess liquid from nettles, remove any woody stems, and then roughly chop. Mix chopped nettles into eggs, then pour egg mixture into quiche pan. Drop of cubes of cheese on top of eggs. Bake for 35-45 minutes, until eggs are set.

Advertisements

About Chris

I am a personal chef and cooking instructor with a deep and personal interest in healing with whole foods. I started Lost Arts Kitchen so I could share what I have learned about preparing real food on a real budget while living a real life.
This entry was posted in Uncategorized. Bookmark the permalink.

One Response to No-Crust Quiche with Wild Mushrooms & Nettles

  1. Pingback: Eating Local Meal Plan for Spring | Lost Arts Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s