Wild Greens Quiche

Nettle in among the Ferns

On our last wild edible walk at the state park I brought a sample for people to try of a wild greens quiche. I had stinging nettles, lambs quarters, wild leeks and a few violet leaves in it. The violet leaves are not listed in the recipe but if ya want, toss some in.

Pick your greens and unless they are lying face down in the mud (Or you just have to wash everything) just look them over and chop chop. Actually if you want to, you can put stems in too. We do, but hey it's your quiche.

The stinging nettles will sting ya if you aren't careful but once they are cooked there is non of that business going on. Your tongue will thank you.

Lamb's Quarter we let grow among our tomatoes.

Spinach-Lambs Quarter-Nettle leaf Quiche in a Rice Crust   
1 ½ cups cooked rice (brown or white)
3 eggs
1 cup shredded cheddar (sharpish) cheese
About 10oz. Combined lambs quarter and nettle leaves and spinach (or just half and half lambs quarter and nettle)
2 Tbsp olive or canola oil
1/2 tsp. nutmeg
Black pepper to taste
1 Tbsp. lemon juice
¾ cup wild leek bulbs chopped
1 Tbsp. butter
½ cup regular milk and ½ cup evaporated milk (or just all regular milk)

Mix rice with 1 beaten egg and ¼ cup of grated cheese. Press firmly into pie pan, forming a crust. Bake the crust for 5 minutes in a 425 degree oven. Remove.

Chop up your greens (you might want to wear rubber gloves if you don’t want to get stung by the nettles). Heat oil in pan and cook the greens for a few minutes. Add nutmeg, pepper and lemon juice. Continue cooking until all the watery stuff has evaporated. Remove from pan.
Saute onion in butter in that pan until slightly brown. Add to spinach mixture, sprinkle with remaining cheese. Pour into crust.

Mix 3 eggs with milk and pour over mixture. Bake for 10 minutes at 425 degrees. Lower oven temperature to 350 degrees, bake 30 minutes longer or until quiche is done with a firm center.

Remember nettles also make a great stir fry or green tea.