How to make
For the base of the savory quiche, white flour is normally used, but I decided to try whole wheat spelt flour, which I mixed with white wheat flour in a 50/50 ratio.
I started by making the quiche base by mixing the butter with the two types of flour. The butter should be soft.
I used my fingers to rub the butter and flour, until buttery crumbs were obtained.
Then I added finely grated Grana Padano (or Parmesan), the salt and mixed well.
Finally, I added 1 egg and kneaded the dough.
If necessary, add 1-2 spoons of water.
The dough is prepared very quickly, literally in 10 minutes.
I immediately distributed the finished quiche dough in a baking dish with a diameter of 10-11″ (26-28 cm), by also forming a border. You can also roll it out between two layers of baking paper.
I put it in the fridge for 30 minutes.
During this time I blanched the nettles and prepared the stuffing.
I blanched the well cleaned and washed nettles in boiling water for a few minutes, then strained and finely chopped them.
I added the eggs to the cooled nettles and mixed.
I successively added the remaining products for the filling, without the mozzarella and cherry tomatoes.
I took the chilled quiche base out of the fridge, pierced it with a fork and put it in a preheated oven at 390°F (200°C) for 15 minutes, until it had lightly browned.
Then I removed it from the oven, filled it with the stuffing and sprinkled it with grated mozzarella.
Finally, I added halved cherry tomatoes and put it back in the oven at 390°F (200°C) with a fan for another 20 minutes.
The result is an extremely delicious spring quiche with nettles, which you can serve with a glass of white wine as an appetizer or a light lunch.
Enjoy your meal!
