Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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.