Summer-starter Quiche

We picked some nettles yesterday while bicycling around and today we were thinking of foods you can use it in. Nettle is a great source of iron and calcium (even better than spinach) and grows wild over here. Since you can use it to substitute spinach, it’s pretty easy to find a multitude of recipes.

A friend of us had recently given us a few packages of firm silken tofu, so naturally we came to the conclusion we should try to utilise both of these ingredients. Because we didn’t have enough time to make any slow-cooking food, we opted of a quiche. It was a good call, as it was simple to make and the results were absolutely delicious.


Nettle and Tofu Quiche

100 g margarine
1 dl whole wheat flour
2 dl wheat flour
1 tsp baking powder
3 tbsp water

2 l nettle leaves
3 handfuls of dried funnel chanterelles
1 onion
2 garlic cloves
2 tbsp oil
pinch of chili powder
1-2 tbsp chopped fresh basil

1 package (349g) firm silken tofu
2 tbsp lemon juice
1 tsp Dijon mustard

bell pepper strips (optional)

Preheat the oven to 225 Celsius degrees. Crumble the margarine, both flours and baking powder in a bowl. Add a little water to form a dough. Grease a pie dish and spread the dough in it. Bake 10 minutes.

Boil the nettle leaves 2 minutes. Drain and squeeze dry. Chop finely. Soak the mushrooms in hot water. Chop the onion and garlic. Heat the oil in a pan and add chili powder. Fry half a minute and add onion. Sauté until onions are soft and translucent. Add the mushrooms and sauté until onions are almost golden.  Add garlic and basil and sauté a minute more. Mix the tofu, lemon juice, Dijon mustard and salt in a bowl with hand held blender until smooth. Mix all the filling ingredients together and spread on the pre-baked crust. Top with bell pepper strips and bake 25-30 minutes or until the quiche looks ready.


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