So finally I made something using stinging nettles. I’ve wanted to do this for so long because in spring time we have plenty of them in the garden. I heard that you can use this “weed” in place of spinach, so I was eager to try it out. I instinctively thought quiche is where it could work best. I usually match salmon with broccoli, but nettle seems to work really well too.
Generally I like foraging and sometimes taste different plants if I am not sure if they are what I think they are(I don’t recommend doing it though as you might consume poisonous plants by accident). However I rarely bring it home and make something out of it. While in Devon I found some wild garlic leaves, which was really exciting, and I wish I had brought some of that home.
One more thing I would like to add is that I recently started trying out recipes dairy free. We currently testing whether Tomas eczema is related to a possible milk allergy and while I hope he isn’t allergic I am secretly enjoying the challenge. So I also made the quiche in a dairy free version too! It turned out very close to regular quiche, yey! If you would like to try these quiches then scroll down for the recipe.
EASY SALMON AND NETTLE QUICHE
Its easy because you don’t need to blind bake the pastry ;-)
(for the pastry)
- 90g softened butter (replace it with sunflower spread for dairy free version)
- 1tsp sugar
- a pinch of salt
- 180g plain flour
- 2 egg yolks
- ice-cold water (you will find you don’t need this for dairy free version)
(for the filling)
- 180g hot-smoked salmon fillets, flaked
- a handful of stinging nettle leaves (pick young leaves from the plant that’s not flowering yet)
- 4 eggs plus 2 egg yolk (save the whites to brush the pastry)
- 300g creme fraiche (I used oatly creme fraiche and single cream mix for dairy free version)
- 1 tsp salt
- pepper
1. To make the pastry place all the ingredients (except the water) into the mixer. While mixing for few minuted gradually and slowly add water till it sticks into a ball. Wrap the dough in cling film and refrigerate for an hour or till when you are ready to use it.
The dairy free version came out more moist (which is why you probably don’t need to add water into it) and did not solidify in the fridge.
2. Remove the pastry from the fridge 30min before using. Roll out the pastry between 2 sheets of baking paper to avoid until it is 5 mm thick. Line the baking tin or quiche dish with the pastry, brush it with egg white. Scatter salmon and nettle leaves in the pastry case. Refrigerate while preparing the egg mixture.
3. To make the egg mixture lightly beat the eggs in a bowl, add the creme fraiche (and cream if using) and seasoning and continue to beat until mixed well. 
4. Pour the egg mix into the pastry case. Bake the quiche for 30-45min in 180C preheated oven or until the filling is golden brown and set.
Can you guess which quiche is in the pics? I will give you a clue, it has oat milk in it! Yes, there were not many differences between these two quiches other that the texture and slight taste differences. Joni preferred the dairy one, I liked both. Tomas loved non-dairy one for all I care.
Hope you like it too!
Rasa xoxo
Turns out our tomato harvest was little late when I thought it was barely there at all. When all of the sudden tomatoes started turning red and yellow in one go I actually panicked as I could not keep up with it even when I was eating them everyday (this is certainly a good problem to have). However their season is coming to the end and I will be soon harvesting green tomatoes to make something special for winter.
END-OF SEASON TOMATO JAM adapted from Healthy Delicious
1. Whizz tomatoes in the blender till smooth like a pure.
2. Transfer the tomato puree together with the rest of the ingredients into the medium sized pot.
3. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour.
4. Spoon the jam into the ready sterilised jars.
Enjoy it anywhere you like. I am sure you will find many uses for this jam! I love mine in the cheese toasty ;-).
