Mini Nettle Quiches
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 125 grams fresh Stinging nettle
- 1 shallot
- 1 garlic clove
- 4 eggs
- 125 grams freshly grated Gruyere
- 100 grams Whipped cream
- 125 grams Sour cream
- salt
- freshly ground peppers
- For the quiche dishes and garnish
- 8 small Quiche baking dishes (8-10 cm diameter)
- butter (for greasing)
- Pastry flour (for dusting)
- nettle (for garnish)
Preparation steps
For the dough: Stir flour and salt in a bowl and make a well in the center. Cube the butter and scatter around the flour. Add the egg to the center. Use a pastry cutter or knife to cut the butter into the flour mixture until crumbly. Use hands to knead into a smooth dough. Shape into disk, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Rinse nettles and blanch in boiling salted water. Drain and rinse with cold water to cool. Chop the nettles. Peel and finely chop the shallots and garlic. Heat the butter in a skillet. Add the shallots and garlic, and cook until translucent. Allot to cool. In a bowl, whisk the eggs with the shallot mixture, cheese, heavy cream and sour cream. Season with salt and pepper to taste.
For the quiche dishes and garnish: Grease the quiche dishes with butter. On a lightly floured surface roll out the dough in a thin layer. Cut out 8 circles the size of the quiche dishes. Line the quiche dishes. Divide the chopped nettles between the pastry shells. Pour the egg mixture over top. Bake on the middle rack of a 200°C (approximately 390°F) oven until set, about 35 minutes. Remove from oven. Remove the quiche from the dishes and allow to cool to lukewarm on a wire rack. Serve garnished with the nettle tips.
