Fiddlehead Fern Quiche

Name: Fiddlehead Fern Quiche
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

9 ingredients

7 steps

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

1

Preheat oven to 350 degrees. Precook piecrust for about 15 minutes.
2

Saute fiddleheads and onion in olive oil until tender.
3

Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads.
4

Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese.
5

Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
6

Remove from oven and let sit for 5 minutes.
7

Serve hot or cold.