Fry the nettle leaves in a large pan with a little oil several minutes, until tender but not mushy.
Roll the puff pastry, and transfer to a buttered bakink pan. Cut the sausage into slices, mince coarsely the nettle and cut the cheese into small cubes. Put them on the puff pastry and pour in the eggs beaten with the milk.
Bake in preheated 180° C (356 F) oven 45 minutes.
Sausage and Nettle Quiche
200g sausage, roasted or fried
2 eggs
200g puff pastry
50g nettle leaves
100ml milk
100g sweet provolone cheese