Fiddlehead Quiche Recipes

Steps:

• 1. steam fiddleheads until tender about 10 minutes (I always have some in the freezer which I've blanched, so I don't steam them before using them for the quiche.)
• 2. cut the fiddleheads up in pieces and then mix with lemon juice and salt
• 3. beat the eggs slightly
• 4. sprinkle cheddar cheese onto pie shell
• 5. arange fiddleheads on the cheese
• 6. mix eggs, milk and half & half and pour over the fiddleheads
• 7. sprinkle the swiss cheese on top (I always use a little extra cheese)
• 8. bake at 350 degrees for 35 minutes to 1 hour depending on your stove. If you look at my picture, I like to make sure it's brown on top and set in the middle

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.

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.