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Preheat the oven to 190C/375F/gas 5.
Line a 20cm flan case with pastry and chill for 10 minutes in the fridge.
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.
Beat the eggs in a large bowl then add the milk, onion, cheese, blanched nettles and salt and pepper to taste.
Pour into the precooked pastry base and then bake for 40-45 minutes.