World Cup-related Cooking Classes at CCKC & a featured recipe from KANSAS!: Dutch Baby Pancakes

The latest Taste article (“World-Class Education”) in KANSAS! Magazine (2026 / vol 82 /  pp. 58-63 / kansasmag.com) has a special place in my heart since Barry and I used to teach classes at the Culinary Center of Kansas City. We first approached Laura Laiben at the CCKC in the early 2000s with the idea of teaching a class using recipes from The Kirby House Cookbook. From there we added classes on bierocks, bread and pie baking, dinner meals centered around pork and chicken, even garnishing classes. It was a great opportunity for us to meet people— those who enrolled in our classes as well as the CCKC staff. We hung up our cooking class hats after Covid and since then the center is under new ownership. But when I found out this issue of the magazine was devoted to the World Cup, I wondered if perhaps the CCKC might be offering some a class or two related to the games so I called the center and was referred to the General Manager. Low and behold, I was talking to Heather Minor—a person we knew when we were teaching there and a fellow Chi Omega at K-State!  When I asked about possible classes related to the World Cup, she responded, “We will have some soon!” She worked with three instructors to create globally inspired classes and the rest is history. However, the connections do not stop there as I was soon to discover that one of those instructors, Sergio Lara, was also someone from our past at the CCKC. Now a certified chef and staff member at the center, he teaches classes, prepares staff meals, etc. His sister, VickyLara Prieto (one of our favorites, too) is still there . . . so this interview turned into somewhat of a mini reunion! 

The article outlines the classes related to the upcoming World Cup games in Kansas City, and also explains the CCKC’s mission and history. Of course it includes a recipe; this one is from Chef Sergio Lara.  

Dutch Baby Pancakes (photo from Chef Sergio Lara's Facebook page)

Chef Sergio Lara (far right) and some of the culinary team at the Culinary Center of Kansas City.

VickyLara Prieto, his sister in the on the front row, far right. Photo from Sergio's Facebook page. 

 KANSAS! Magazine (2026 / vol 82 /  pp. 58-63 /  kansasmag.com

WORLD CUP RECIPE —  Classes at the Culinary Center of Kansas City always include "well tested" recipes. Chef Sergio Lara willingly shares his step-by-step instructions for Dutch Apple Pancakes featured in his Netherlands World Cup based menu. However, try as he may, he can’t replicate the one-on-one interaction with a supportive teacher who can demonstrate the techniques needed for tricky recipes, the opportunity to make new friends in the kitchen, or the final thrill of gathering for a communal meal. So if circumstances allow, be sure to take advantage of the opportunities at the CCKC where you will learn more about global foods, or other topics of your choice, expand your culinary skills, and just have fun.

Dutch Baby Pancakes   Yield:  Eight 6-inch pancakes.

INGREDIENTS

Apples:

4 Granny Smith apples

Batter:   

4 large eggs

1 1/3 cups fall-purpose four

1 cup whole milk

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

2 tablespoons unsalted butter, melted

For Cooking:

8 tablespoons unsalted butter 

 

INSTRUCTIONS

1. Apples: Peel and slice the apples thinly, about 1/8-inch thick. Set aside   
2. Batter: Put all batter ingredients into a blender. Mix for about 1 minute. Batter should be runny.
3. Cooking: In an 8 or 10-inch nonstick or ceramic skillet set over medium high heat, melt 1 tablespoon butter for the first pancake. 
4. Pour 1/4 cup batter into the pan and quickly tilt the pan in a circular motion until batter is spread across the bottom of pan to form a thin pancake. 
5. Working quickly, distribute 1/8^th of the sliced apples on top of the wet top side and cook for about 15-20 seconds or until bottom side looks golden brown. Flip pancake over.  Cook for additional 15-20 seconds under golden brown on that side. 
6. Remove the pancake from the pan and roll pancake apple side in.
7. Repeat steps #3-6 to cook additional pancakes.
8. Serve hot or warm. Enjoy.  Note: Chef Sergio says these pancakes are so good that they can stand alone. However, they could also be served with vanilla ice cream or a drizzle of maple syrup and a dollop of whipped cream. 

Cheesy Cream of Cauliflower Soup

A sore tooth  for Barry means that we’ve been eating soft foods such as this Cream of Cauliflower Soup that is a combination of several online recipes. Most use a whole head of cauliflower and even though we really like it, we don’t want to eat it for a week . . . so I cut the recipe in half. Method: Veggies are lightly sautéed and then cooked until tender in broth; a cheesy roux (white sauce) is added to the tender veggies and broth to create a creamy soup that is even creamier if part of the soup is blended and re-added to the soup.

Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
   
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
   
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish. 
   
   
   

Recipe without photos . . .Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.  (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish.

Hudson Cream Flour Biscuits with self-rising flour as featured in KANSAS! Magazine

Biscuit photo from Hudson Cream website.

The Stafford County Flour Mill, located in Hudson, Kansas has been in operation since 1905. The independently-owned flour mill produces short-patent Hudson Cream Flour and is the flour of choice for many throughout the country. The bakers at nearby Wheatland Cafe and Catering use it for their chicken fried steak breads, in handmade rolls and desserts such as their seasonal apple dumplings. The flour mill garnered a side bar in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue); it was a part of the. article titled "The Secret Ingredient" located on pp. 58-62.

For the article, they provided their biscuit recipe (p, 59) that’s made with Hudson Cream Self-Rising Flour which contains  a touch of salt and just the right amount of baking powder, and is touted as “the flour that true biscuit makers swear by.” The recipe is from the mill’s website (hudsoncream.com) that also includes many other recipes, a complete listing of their products (including mixes) and a detailed history of the Stafford County Flour Mill. 

Hudson Cream Flour Biscuits with self-rising flour

Yield: About 1 dozen 2-inch biscuits

INGREDIENTS

2 cups Hudson Cream Self Rising Flour®

1/3 cup shortening

3/4 cup milk

DIRECTIONS 

1.   Cut shortening into flour until mixture resembles coarse crumbs.

2.   Add milk; stir until dough clings together.

3.   Place dough on a lightly floured surface and gently knead 4 or 5 times.

4.   Roll out to 1/2- inch thickness. Cut into rounds using a 2-inch cutter (or cutter of your choice.)  

5.   Place on ungreased baking sheet with sides touching. 

6.   Bake in preheated 425 degrees F. oven for 15 minutes, or until golden brown. 

Peppermint Red Velvet Cupcakes

I made this small batch of festive Red Velvet Cupcakes for Dawn James’ birthday dinner and celebration it’s a recipe from the  Dec. 2025-Jan 2026 issue of Food Network . Magazine. The recipe says it makes 12 but my yield was 8.

 

Peppermint Red Velvet Cupcakes  Makes 8 to 12

Cupcakes:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable oil

½ cup milk

1 egg

¾ cup granulated sugar

1 tablespoon white vinegar

1 tablespoon red food coloring

1 teaspoon vanilla

1 teaspoon peppermint extract

Frosting:

1 ½ sticks softened butter

2 ½ cups powdered (confectioner’s) sugar

Pinch of salt.

½ teaspoon vanilla

½ teaspoon peppermint extract

1 to 2 tablespoon milk

Optional: red sugar / white chocolate Christmas trees tinted green* & sprinkled with nonpareils

1. ICupcakes: Whisk together dry ingredients: flour, cocoa powder, baking soda and salt in a bowl. n a larger separate bowl, whisk remaining ingredients.
2. Whisk the dry ingredients into the wet ingredients.
3. Divide batter among 12 lined muffins cups.
4. Bake in a preheated 350° F oven for 20 to 25 minutes – until toothpick inserted in the center comes out clean
5. Frosting: Beat butter with powdered sugar and a pinch of salt on low speed. Add flavorings and beat on medium-high speed until creamy. Beat in milk unitl fluffly.
6. Pipe or spread frosting on cupcakes.
7. Decorate as desired.   
   
   
   

*To make white chocolate Christmas tree:

Melt the white chocolate using microwave or using a double boiler.

Mix in green food coloring if desired.

On parchment paper — arrange toothpicks (1 per tree) and  pipe a zig-zag shape for the tree over each toothpick, leaving a wooden based to insert into the cupcake

Add nonpareils while the chocolate is still soft.

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce

We still have our share of restaurant size pans along with regular family-sized casserole dishes. However, these days we are most likely to use smaller sized bakeware as our everyday meals are for just two. So, here’s my version of a smaller batch of bread pudding that serves just six; in this case I used a 7 ½ x 5-inch baking pan but anything close to that should work. Of course you can double the ingredients and bake it in a 9x13-inch baking dish if preferred. 

A hearty dessert for the cold days upon us, bread pudding is a tasty way to use leftover bread and rolls.

 

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
   
   
   
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
   
   
   
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Recipe without photos . . . Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Wild Edibles: SUE’S SPINACH & NETTLE QUICHE

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63)  is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhattan’s UFM.       

Photo of the quiche is a copy of the one used in the magazine — it was taken by Amy Meng. 

My interview included a walk through the Kansas prairie  and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

SUE’S SPINACH & NETTLE QUICHE

Sue Maes offered up this recipe but also suggested another alternative, “Use your favorite spinach quiche recipe and substitute one-third of the spinach with blanched nettles.”

 

INGREDIENTS

Pie Crust:

9-inch pie crust, pre-baked for 10 minutes at 375 degrees 

 

Filling: 

1/3 pound Swiss cheese; Cheddar or Gruyere are other possibilities 

1/2 pound fresh spinach & stinging nettles (combine in a ratio of two-thirds spinach to one-third nettles)

1/2 medium onion, finely chopped

1 to 2 tablespoons olive oil 

1/2 teaspoon dry mustard

1/2 teaspoon ground nutmeg

1/2 teaspoon salt & a pinch of black pepper

4 large eggs

1 ½ cups whole milk, or use part half and half

 

DIRECTIONS

1.   Sprinkle cheese over pre-baked crust.  

2.   Blanch the nettles using tongs to drop them into a pot of boiling water. Cook for 1 to 2 minutes or until tender, drain and squeeze out excess water.

3.   Sauté onion in a skillet with olive oil until transulent. Add fresh spinach, blanched nettles, dry mustard, nutmeg, salt and pepper. Continue to cook 3 to 4 minutes to blend flavors.

4.   In a bowl, beat eggs and milk. 

5.   Combine the sautéed spinach and nettle mixture with the egg mixture; pour over the cheese-topped pie crust.  

Bake in preheated 375 degree oven for 35 to 40 minutes. Test for doneness with a thin-bladed knife. Insert knife about one-inch from the center of quiche; if it’s clean when pulled out, it’s done. If any quiche clings to the blade, bake a few minutes longer and test again.