Nettles are so full of nutrients, plus they’re super-tasty with mushrooms and potatoes in this quiche.
Serves 8-12
2 baked pie shells
1 pint shiitake mushrooms
6 cups nettle tops
1 large russet or 2 medium Yukon gold potatoes
1 onion, chopped
4 tablespoons olive oil
2 cups milk
3 eggs
3/4 cup goat cheese
1 tablespoon tamari
Clean and cube potato(es) and boil until partly soft. Rinse nettles and cook in water until tender, then drain immediately. Sauté the onion and some garlic if you wish in half the oil until partly soft. Slice the shiitake and add to onion with the rest of oil and sauté for three minutes. Remove pan from heat and add potatoes and nettles. Put in crust. Combine milk, eggs, goat cheese and tamari and pour into pie crust. Bake at 350 F for 40-50 minutes, until center is set.
Adapted from Healing Wise by Susun S. Weed.