Nettle Quiche With Almond Crust
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
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
- Preheat oven to 375 degrees.
- Heat cooking fat over medium heat until shimmering. Add onions and stir occasionally until completely limp and lightly browned.
- Meanwhile, beat together eggs and yogurt until well combined.
- When onions are caramelized and fragrant, add nettle leaves and cook until wilted. Season to taste.
- Gently spread onion and nettle mixture onto pie crust.
- Pour in egg mixture.
- Sprinkle cheese evenly over the top.
- 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.