1 hr 25 mins
1 hr 10 mins
katie in the UP's Note:
Vermont Fiddlehead Pie presented by The Combes Family Inn. Spring and fiddleheads are synonymous in Vermont. Ruth picks these in nearby fields as the Vermont countryside makes its annual transition from Mud to Green. Once the ferns have been washed and cleaned, after removing the paper thin membrane that clings to the coiled fern, they are sautéed with fresh garlic and herbs or blanched before freezing for later use in casseroles and pies. Broccoli or zucchini may be substituted for fiddleheads. Just remember that Vermonters do not eat quiche so this is called a pie.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Precook pie crust for about 20 minutes (prevents soggy crusts).
- 3Sauté fiddleheads in olive oil until tender.
- 4Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
- 5Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
- 6Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
- 7Let set for 5 minutes or so before cutting. Serve hot or cold.
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Nutritional Facts for Vermont Fiddlehead Pie
Serving Size: 1 (106 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 283.8
- Calories from Fat 193
- Total Fat 21.5 g
- Saturated Fat 8.2 g
- Cholesterol 131.7 mg
- Sodium 252.3 mg
- Total Carbohydrate 13.5 g
- Dietary Fiber 0.9 g
- Sugars 0.7 g
- Protein 9.1 g
The following items or measurements are not included:
coarse grain mustard