Fiddlehead 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 QUICHE



Fiddlehead Quiche image

Make and share this Fiddlehead Quiche recipe from Food.com.

Provided by Chef mariajane

Categories     Savory Pies

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 9

1 pie crust, 9-inch (frozen or homemade)
2 cups chopped fiddleheads
1 small onion
2 tablespoons olive oil
1 cup shredded cheddar cheese
4 eggs
1 cup cream or 1 cup half-and-half
1 tablespoon coarse grain mustard
2 tablespoons flour

Steps:

  • Precook pie crust.
  • Aftr preparing the fiddleheads for cooking, sauté onion and fiddleheads in olive oil for six to eight minutes then place in crust.
  • Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.
  • Bake at 350F for about 50 minutes to endure that fiddleheads are thoroughly cooked. When a knife inserted into the center comes out clean, pie is cooked. This dish may be served hot or cold.
  • Serves 3-5.

Nutrition Facts : Calories 894, Fat 72.7, SaturatedFat 31.6, Cholesterol 410, Sodium 667, Carbohydrate 37, Fiber 2.7, Sugar 1.9, Protein 23.9

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