Nettle & Wild Garlic Quiche

The weather might be all over the place but the budding leaves and green shoots aren’t fooled, Spring is most definitely here. I get pretty excited when everything starts bursting into life during Spring. The first leaves of Spring always seems extra green and vivid especially after the long grey months of winter. 

Nettle and wild garlic are an amazing Spring green combination. Last year I paired them together in these savoury Buckwheat Crepes which are just so delicious! This year I was inspired by a vegan flan I had whilst on holiday and decided to recreate something similar at home. I opted for creamy cashews and a wholewheat spelt flour topped with crunchy toasted seeds.

Nettles have to be one of the easiest wild foods to forage, they can be found pretty much everywhere and are easily recognised by most of us. Wild garlic is a little trickier to find but is also common. I always get wild garlic in my veg bag during Spring and you would probably find it at your local farmers market if you can’t find any near where you live.

Nettle-&-Cashew-QuicheVegan-Cashew-Quiche

Nettle & Wild Garlic Quiche

Nettle tips: Harvest the nettles when young and pick only the top few leaves. Wash throughly in a bowl of cold water and don’t forget to use rubber gloves when handling!

For the pastry:
175 g Wholemeal Spelt Flour
75 g Coconut Oil + Extra for Greasing
2-3 tbsp Cold Water
Pinch of Salt

For the filling:
350g Cashews 
3 tbsp Nutritional Yeast
Juice of 1/2 Lemon
250g Nettles
Small bunch of Wild Garlic
1 Small Onion
1 tsp Caraway Seeds
1 tsp Fennel Seeds
3 tbsp Toasted Pumpkin Seeds
3 tbsp Toasted Sunflower Seeds
3 tbsp Toasted Sesame Seeds

  • Soak the cashews in water (preferably filtered) overnight.
  • Pre-heat the oven to 180C and grease a flan dish with coconut oil. Measure the spelt flour and salt into a large mixing bowl. If your coconut oil is melted at room temperature, place it in the fridge for half an hour first. Add the coconut oil and use you finger tips to rub together the flour and coconut oil until you get a breadcrumb consistency. 
  • Add in a tablespoon of water at a time and use you hand to bring together the mixture until it forms into a ball.
  • Roll out on a floured surface and line the flan dish with the pastry. Press the pastry down, trim off the edges and prick a few holes in the pastry with a fork. If you have them, cover the pastry with baking paper and hold down with ceramic baking beans.
  • Bake in the oven for 15-20 minutes, remove from the oven and set aside to cool.
  • Whilst the pastry is cooking fry the onion on a little coconut oil for 10 minutes until it starts to caramelise. Add the caraway and fennel seeds, fry for a few more minutes then add in the nettles and stir until they begin to wilt down. Roughly chop the wild garlic and add to the frying pan, stirring until both the nettles and wild garlic have wilted. Then remove form the heat and set aside to cool.
  • Drain and rinse the cashews and add to a food processor with the nutritional yeast and lemon juice. Blitz for a few minutes until you get a smooth and creamy consistency. 
  • Stir the cashew mixture together with the nettle and wild garlic and over the pastry and spread out evenly. Top with the toasted seeds and gently press them down into the cashew mix.
  • Place in the fridge to set for 2 hours. Serve chilled with salad.

Enjoy! Amy x

 

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