Nettle and Wild Garlic Quiche

For the nettle and wild garlic quiche, sauté the nettle leaves in a little olive oil and add a little water.

Cook together with the coarsely chopped wild garlic leaves and the finely diced red bell pepper for about 10 minutes.

Mix neatly with the curd cheese, eggs and half of the grated Emmentaler. Season well with salt, pepper and nutmeg.

Line a quiche dish lined with baking paper with the shortcrust pastry. Pour in the nettle mixture. Sprinkle the remaining cheese on top.

Bake the nettle and wild garlic quiche in the oven at 180 °C (convection oven) for approx. 30 minutes.

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