Fiddlehead Fern Quiche
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups fiddleheads, coarsely chopped
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 cup sharp cheddar cheese, shredded (Vermont White is best)
- 4 eggs
- 1 cup half-and-half
- 1 tablespoon grainy mustard
- 1 tablespoon flour
Directions
- Preheat oven to 350 degrees. Precook piecrust for about 15 minutes.
- Sauté fiddleheads and onion in olive oil until tender.
- Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads.
- Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese.
- Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
- Remove from oven and let sit for 5 minutes.
- Serve hot or cold.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off