Vermont Fiddlehead Pie

9 ingredients
9 steps

Ingredients

  • 1 uncooked 9-inch pie shell
  • 2 cups fiddleheads, coarsely chopped (can substitute broccoli or zucchini)
  • 1 small chopped onion
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese (, sharp or mild)
  • 4 eggs
  • 1 cup evaporated milk or 1 cup half-and-half cream
  • 1 tablespoon coarse mustard
  • 2 tablespoons flour

Directions

  1. 1
    Precook piecrust in preheated 350-degree oven (prevents soggy crust).
  2. 2
    Saute fiddleheads and onions in olive oil.
  3. 3
    Put in precooked crust followed by cheese.
  4. 4
    Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
  5. 5
    Bake at 350-degree oven for 50 minutes.
  6. 6
    Pie is cooked when knife comes out clean when inserted in pie.
  7. 7
    Let set for 5 minutes or so before cutting.
  8. 8
    Serve hot, warm, or cold as you would quiche.
  9. 9
    (Real Vermonters DON'T eat quiche).

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