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Breakfast & Brunch

Savoury Custard - Quiche

4 4 inch ramekins, buttered
3 eggs, plus 2 yokes at room temperature
1 3/4 cup cream
3/4 cup milk
a couple of thyme sprigs
1 cup grated Romano
1 leek, thinly chopped
3-4 cups stinging nettle leaves or spinach or mushrooms
2 tbsp Milanese Gremolata Olive Oil
2 cloves garlic, thinly sliced
1/2 teaspoon salt


Preheat oven to 300.

Place milk and cream in a small saucepan along with the thyme sprigs. Gently warm and the thyme in the liquid.

Carefully handle the uncooked nettles. Use gloves and tongs and do not touch the raw plant. Wash nettles and leave them wet. Sauté leeks with Milanese Gremolata Olive Oil.  After leeks are tender, add washed nettle leaves and garlic and sauté and set aside. squeeze veggies in a small colander to remove liquid. Roughly chop greens. Makes roughly 1 cup of veggies. Remove thyme branches from cream/milk. Slowly pour cream into the egg mixture, whisking continuously. Pour egg/cream mix into each ramekin to cover the sautéed veggies. Pour hot water into the large baking dish holding the custard ramekins. The water should reach up to just one inch below the rims of the ramekins.

Bake in oven for about 40 minutes. Carefully tilt a ramekin to the side. If the center bulges, but no liquid leaks out, then they are done.

Serve with a simple side salad.

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