Serve this delicious cheesy nettle quiche with a French bean salad sprinkled with flaked almonds.

Our colleagues over on BBC Countryfile Magazine have got even more ideas for making tasty quiches, such as smoked trout, watercress and horseradish quiche and flamiche.


  • 220g Shortcrust pastry
  • 1tbsp Olive oil
  • 1 Medium onion
  • 3 Eggs
  • 280ml Milk
  • 110g Cheddar cheese
  • 220g Nettle tips or young leaves, blanched
  • Salt and pepper, to taste


  • STEP 1

    Preheat the oven to 190C/375F/gas 5.

  • STEP 2

    Line a 20cm flan case with pastry and chill for 10 minutes in the fridge.

  • STEP 3

    Blind bake the pastry for 15 minutes or until light brown. While the pastry is cooking, heat the olive oil and fry the onion until soft.

  • STEP 4

    Beat the eggs in a large bowl then add the milk, onion, cheese, blanched nettles and salt and pepper to taste.

  • STEP 5

    Pour into the precooked pastry base and then bake for 40-45 minutes.

This recipe is an extract from Nettle Cookbook by Vivian Tuffney, published by the Natural History Museum, London.

Nettle Cookbook cover

Main image: Nettle quiche. © Getty