Fiddlehead Quiche

Name: Fiddlehead Quiche
Ingredients: 1 cup milk; 1/2 cup evaporated milk; 3 large eggs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons scallions, spring or green onions minced; 1 cup swiss cheese grated; 18 each fiddlehead crosiers cooked, don't use stems; 4 slices bacon crisp-fried; 1 x nutmeg grated; 1 x pie shell (9 inch) unbaked

11 ingredients

7 steps

Ingredients

1 cup milk
1/2 cup evaporated milk
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons scallions, spring or green onions minced
1 cup swiss cheese grated
18 each fiddlehead crosiers cooked, don't use stems
4 slices bacon crisp-fried
1 x nutmeg grated
1 x pie shell (9 inch) unbaked

Directions

1

In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater.
2

Add the salt, pepper and onions.
3

Sprinkle half of the grated cheese in the bottom of the pastry shell.
4

Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces.
5

Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
6

Bake at 375F (190C).
7

for 30 minutes, or until a knife inserted in the custard comes out clean.