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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Similar to an asparagus quiche, with fresh fiddlehead fern heads. Buy these fresh in the spring at farmer's markets, or look for them frozen in specialty food stores. BEWARE: Do NOT pick your own unless you are sure of what you are picking. There are ferns that resemble the fiddlehead (ostrich) that are actually bad for you. Ingredients:
1 unbaked 9-inch pie crust |
2 cups fiddleheads, coarsely chopped |
1 small onion, chopped |
2 tablespoons olive oil |
1 cup sharp cheddar cheese, shredded (vermont white is best) |
4 eggs |
1 cup half-and-half |
1 tablespoon grainy mustard |
1 tablespoon flour |
Directions:
1. Preheat oven to 350 degrees. Precook piecrust for about 15 minutes.
2. Sauté fiddleheads and onion in olive oil until tender.
3. Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads.
4. Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese.
5. Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
6. Remove from oven and let sit for 5 minutes.
7. Serve hot or cold.
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