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A nettle pie topped with pine nuts. There is a zested lemon next to the dish.

Nettle Pie

Nettle pie recipe with feta and lemon. A savory nettle quiche made with simple ingredients and perfect texture. Easy and flavorful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 603 kcal

Equipment

  • 9-inch quiche or pie pan
  • mixing bowl
  • skillet

Ingredients
  

  • 3 cups nettle tops (packed cups)
  • 1 prepared pie crust
  • 1 garlic clove minced
  • 1 shallot finely chopped
  • 3 scallions sliced
  • ½ cup crème fraîche (or sour cream)
  • 3 large eggs
  • 1 lemon (zest only)
  • 2 tablespoon fresh mint chopped
  • 7 oz feta cheese crumbled
  • 2 tablespoon pine nuts
  • Salt and black pepper

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Blanch 3 cups nettle tops in boiling water for 1–2 minutes. Drain, squeeze dry thoroughly, and chop.
  • Line a pie pan with 1 prepared pie crust and prick the base with a fork.
  • Sauté 1 garlic clove, 1 shallot, and 3 scallions in a little oil until softened.
  • Spread nettles and sautéed vegetables over the crust. Add 7 oz feta cheese.
  • In a bowl, whisk 3 large eggs with ½ cup crème fraîche, the zest of 1 lemon, 2 tablespoon fresh mint, Salt and black pepper.
  • Pour over the filling. Bake for 25–30 minutes until set and lightly golden.
  • Toast 2 tablespoon pine nuts in a dry skillet and sprinkle over the quiche before serving.
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Notes

  • Squeeze the nettles very well, excess moisture causes soggy quiche.
  • Let the quiche rest 10 minutes before slicing for cleaner pieces.
  • If serving as a main, serve a salad as a side for a more filling meal.