Servings:
6
Prep time:
40
Cooking time:
30
INGREDIENTS
- - 80 g of whole wheat flour
- - 80 g of buckwheat flour
- - 100 g of butter
- - 300 g of nettle
- - 2 shallots
- - 1 teaspoon of cumin
- - 200 g Gruyère
- - 2 eggs
- - salt
- - Black pepper
INSTRUCTIONS
- Prepare a short pastry: mix the two flours, add a pinch of salt and freshly ground pepper, knead with 80 g butter at room temperature; when the flour is evenly soaked with the butter, add a few tablespoons of cold water and knead as briefly as possible. Form a ball with the dough, cover and set aside.
- Choose carefully nettle leaves, discarding the ones too tough. Wash the nettles in cold water, drain them well and chop fine with a sharp knife, remembering to always wear rubber gloves when handling the nettle raw.
- Beat the egg in a bowl, add the chopped shallots, cumin, gruyere, cutted into small cubes and nettles, salt and mix well.
- Roll out the dough into a large pan and low lined with parchment paper, prick the bottom with a fork and fill the pastry shell with the mixture of nettle. Spread the butter in flakes on the surface of the quiche and bake at 200 ° C for 25-30 minutes, until the surface is golden brown.
