Nettle Pie

As previously alluded to, here is the method for creating a nettle pie, tart, or more modernly known "quiche". Find yourself some nice, lush growing nettles anywhere from three to ten inches high - bigger if you wish but you will then only want to use the leaves as the stems have a tendency to get very stringy and tough. Pick one or two generous handfuls. Gloves are a wise choice unless you are curiously resistant to the stings as I seem to be.

Wash the nettles and shake or dab dry. (Again with gloves!) Chop roughly with a green onion or two and add 1 cup of the chopped nettles to your pie shell. Start with a single cup and if you find you like the wild green then boldly add as much as you can cram into your next pastry shell!

Next, whisk up 6 medium eggs in a bowl with salt and pepper to taste and 1/4 cup of milk or cultured buttermilk. Pour egg mixture over the nettles and make sure the nettles are covered. Bake at 375 F. for 30 - 35 min. or until a knife comes out clean.



Enjoy your medieval meal!

Nettles are full of important vitamins and iron. They were a plentiful green that people were desperately craving after a long winter of meat, bread, and root vegetables. Nettles, once a culinary staple, are now overlooked as noxious weeds. I am glad I "discovered" them.