This is part quiche, part pie, part tart… I am mixing together different recipes from different countries: my starting point was “Erbazzone”, an Italian savoury pie packed with greens.
This pie is perfect to bring to a picnic.
4 asparagus spears
200 gr nettles
80 gr pizza dough for the base (see recipe)
1 tablespoon milk
3 stalks wild chives, chopped
oil for greasing
Blanch the nettle for 3 minutes in little water, then cool and blitz in a blender.
Cut the asparagus and courgette on the bias into 5 cm chunks, then grill for 2 minutes on each side. Set aside.
In a bowl, mix the minced nettle, salt, egg, chopped chives and milk until well combined.
Pre-heat the oven to 180 degrees; grease a baking tray with a little oil, then place the pie base all around, making a raised edge on all sides.
Place the grilled vegetables on the base and cook in the oven for 5 minutes, then take out and pour the egg and nettle mixture.
Bake for a further 20-25 minutes until the egg mixture is firm (a toothpick will come out clean when you insert it in the middle).
Serving suggestions: I had my savoury nettle pie with a helping of homemade wild garlic kimchi.
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