Fiddlehead Fern Quiche Recipes

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FIDDLEHEAD QUICHE



Fiddlehead Quiche image

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.

Provided by Aroostook

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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

FIDDLEHEAD FERN QUICHE



Fiddlehead Fern Quiche image

Similar to an asparagus quiche, with fresh fiddlehead fern heads. Buy these fresh in the spring at farmer's markets, or look for them frozen in specialty food stores. BEWARE: Do NOT pick your own unless you are sure of what you are picking. There are ferns that resemble the fiddlehead (ostrich) that are actually bad for you.

Provided by Outta Here

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 283.9, Fat 21.5, SaturatedFat 8.3, Cholesterol 119, Sodium 274.2, Carbohydrate 13.6, Fiber 1.1, Sugar 0.6, Protein 9.2

FIDDLEHEAD FERNS



Fiddlehead Ferns image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

  • Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

SAUTEED FIDDLEHEAD FERNS



Sauteed Fiddlehead Ferns image

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

24 freshly picked fiddlehead ferns
1 teaspoon coarse salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter

Steps:

  • Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
  • On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
  • Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

SAUTEED FIDDLEHEADS



Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

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