The Liberated Kitchen, redux

Celiac.com Sponsor (A13):
Being on a restricted diet presents an interesting challenge when invited to a pot luck. Do we bring all of our own food and don't share? Seems rude. Do we eat the stuff that looks safe? Seems risky. Do we bring a dish that combines both protein and vegetable and then eat only that? Bingo.

What better way to combine protein and vegetable for a spring potluck than a quiche! Flush with eggs and nettles, I decided to make a caramelized onion and nettle quiche. Delish! I used the 9-1/2" pie plate from the Pyrex Accents 4-Piece Bakeware Set which I absolutely adore. So easy to get out of the oven with those handles!

Nettle Quiche with Almond Crust serves 8

1 recipe almond meal pie crust cooled completely

1 large onion, sliced thinly

2 T cooking fat, such as tallow, ghee, lard, or duck fat

3 eggs

1 c yogurt, with whey (i.e., not dripped)

3 cups nettle leaves, destemmed and roughly chopped

salt and pepper to taste

1 c Swiss cheese, shredded

1. Preheat oven to 375 degrees.
   
2. Heat cooking fat over medium heat until shimmering. Add onions and stir occasionally until completely limp and lightly browned.
   
3. Meanwhile, beat together eggs and yogurt until well combined.
   
4. When onions are caramelized and fragrant, add nettle leaves and cook until wilted. Season to taste.
   
5. Gently spread onion and nettle mixture onto pie crust.
   
6. Pour in egg mixture.
   
7. Sprinkle cheese evenly over the top.
   
8. Bake for 30-40 minutes, until a knife inserted in the middle comes out clean. Check at 15 minutes to make sure crust edge is not burning - cover with foil if needed.