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!
1 pound waxy potatoes, such German Butterball or Yukon Gold, or rutabagas
¼ pound thinly sliced ham
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.