Recipe by Aroostook
A delightful spring brunch or supper. Please be sure to cook fiddleheads through and discard the dark water. This is one vegetable that is NOT meant to be eaten raw.
Top Review by helen.oliver-fullarton
I picked too many fiddleheads over the weekend and did not know what to do with them....so I tried this recipe and fed it to 2 couples....amazing! For sure, I will be making this one again...thanks for sharing.
- 1 unbaked pie shell
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup sliced sweet onion
- 1 1⁄2 cups fresh fiddleheads
- 1⁄2 teaspoon salt
- 1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese (4 oz.)
- 3 eggs
- 1 1⁄4 cups cream
Directions See How It's Made
- Sauté onions until golden brown.
- Remove to a plate; set aside.
- In a small sauce pan; fill with water to a depth of about 2 inches.
- Add 1/2 teaspoon of salt.
- Bring water to a boil; add fiddleheads.
- Cook for about 10 minutes.
- Drain well and set aside.
- Bake the pie crust at 375° for 10 minutes to partially cook the crust.
- Sprinkle 3/4 cup cheese and onions over bottom of shell.
- Add fiddleheads in an even layer.
- Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
- Sprinkle with remaining cheese.
- Set the pie on a cookie sheet in a preheated 350° oven.
- Bake for 45 minutes or until knife inserted comes out clean.
- Makes 6 servings.