Fiddlehead Quiche

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

1. Sauté onions until golden brown.
2. Remove to a plate; set aside.
3. In a small sauce pan; fill with water to a depth of about 2 inches.
4. Add 1/2 teaspoon of salt.
5. Bring water to a boil; add fiddleheads.
6. Cook for about 10 minutes.
7. Drain well and set aside.
8. Bake the pie crust at 375° for 10 minutes to partially cook the crust.
9. Sprinkle 3/4 cup cheese and onions over bottom of shell.
10. Add fiddleheads in an even layer.
11. Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
12. Sprinkle with remaining cheese.
13. Set the pie on a cookie sheet in a preheated 350° oven.
14. Bake for 45 minutes or until knife inserted comes out clean.
15. Makes 6 servings.