Prep 15 mins
Cook 1 hr 10 mins
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.
- 9 inch pie crusts, uncooked
- 1 small onion, chopped
- 29.58 ml olive oil
- 236.59 ml cheddar cheese, shredded Vermont cheese recommended
- 4 eggs
- 236.59 ml half-and-half
- 14.79 ml coarse grain mustard
- 14.79 ml flour
- 473.18 ml fiddleheads
- Preheat oven to 350 degrees.
- Precook pie crust for about 20 minutes (prevents soggy crusts).
- Sauté fiddleheads in olive oil until tender.
- Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
- Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
- Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
- Let set for 5 minutes or so before cutting. Serve hot or cold.