Nettle, Spinach and Leek Quiche, by Moira and Cathryn of The Home Editors

The home editors are a Cotswolds-based interiors company. We help clients
to declutter and redesign their homes, so they can concentrate on the
things in life which really matter.

We¹ve chosen quiche as our recipe, as Moira¹s Mum has made them with an
array of colourful tasty fillings since she was a nipper.

Our philosophy is very much to work with what you¹ve got, so we raided
the garden for nettles, which are rich in vitamins and minerals. March
and April are the best months for harvesting young and tender nettles and
the tops are the best bit of the plant.

Nettle, spinach and leek quiche

>For the pastry:
>300g spelt flour
>100g softened butter
>7 tbsp water

>For the filling:
>1/2 tbsp olive oil
>80g baby spinach
>80g nettles
>1 leek, finely sliced
>200g cheddar, grated
>3 free range eggs, beaten
>400ml milk
>1 tbsp wholegrain mustard
>Salt and pepper to taste

To make the pastry put all the ingredients into a food processor and mix
until the dough is smooth. You may need to add a little more water. If
you have time you can cover the pastry in clingfilm and chill it in the
fridge for 30 minutes.

Preheat the oven to 220 degrees C/gas mark 7. Lightly flour a surface and
roll out to the dough to fit a 24cm quiche dish. Blind bake the pastry by
pricking the base with a fork then lining it with baking parchment and
adding baking beans. Put it on a baking sheet and cook for 10 minutes,
then remove the parchment and beans and cook for a further 10 minutes.
Remove the case from the oven. Reduce the oven temperature to 180 degrees
C/gas mark 4.

Wearing rubber gloves to stop you getting stung, wash the nettles and
remove the larger stalks and discard. Finely chop the nettles and put
them in a large pan. Add the the washed spinach and 2tbsp of water and
put on a lid. Allow to wilt for a few minutes until the mixture has all
turned bright green. Drain and set aside.

Add the olive oil to a pan and fry the leeks on a medium heat until they
are just starting to brown. Set these aside too.

Add the grated cheese, milk, three eggs and wholegrain mustard to a bowl.
Whisk together well (you can use a food processor if you prefer).

Add the leeks to the pastry case, along with the spinach and nettle
mixture. Spread the greens out evenly across the base with a spoon. Pour
over the cheese filling and season with salt and pepper to taste.

Sit the quiche dish on a baking tray and cook for 35-40 minutes or until
it¹s set. When it¹s ready a knife poked into the centre should come out
clean. Leave to sit for 10 minutes before serving.