Vermont Fiddlehead Pie Recipes

Steps:

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

Steps:

• Preheat oven to 350 degrees.
• Precook pie crust for about 20 minutes (prevents soggy crusts).
• Sauté fiddleheads in olive oil until tender.
• Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
• Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
• Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
• Let set for 5 minutes or so before cutting. Serve hot or cold.

Steps:

• Grease 8x11-inch casserole; spread cooked fiddleheads over bottom of pan.
• Make cheese sauce from milk, flour, margarine, salt and cheese in top of double boiler.
• Pour sauce over fiddleheads. Top with almonds and breadcrumbs.
• Bake 30 minutes at 350°F Serve hot.

Steps:

• Grease a glass pie plate.
• Combine potatoes and ¼ cup onions, press into pie plate as crust.
• Sprinkle with lemon/herb seasoning and garlic powder.
• Carefully put a layer of spinach and crumbled feta cheese into the crust, and then top with Parmesan then cheddar cheese.
• Combine eggs, milk, and pour carefully over cheeses.
• Garnish pie: make a small circle of ¼ cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; sprinkle paprika in a larger circle around parsley flake circle.
• Bake at 350F for 1 hour.