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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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YANKEE FIDDLEHEAD PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Whitcomb Estate in Richardson Texas in 1994. Ingredients:
4 eggs |
1 cup milk |
1 cup fiddleheads cooked and chopped |
2 tablespoons leeks chopped and cooked |
1 tablespoon parsley chopped |
1 cup mild cheddar cheese shredded |
1 teaspoon salt |
1 pie crust partially baked |
9 or 10 whole cooked fiddleheads |
Directions:
1. Beat eggs with milk until blended.
2. Fold in chopped fiddleheads, leeks and parsley then half of the grated cheese.
3. Season with salt to taste then turn into partially baked shell and sprinkle on remaining cheese.
4. Decorate edge with whole fiddleheads then bake in preheated 350 oven for 40 minutes.
5. Let rest 10 minutes before serving.
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