Spring Fiddlehead and Herb Quiche
Description
Fiddleheads are the furled fronds of a young fern, harvested as a vegetable and have been part of diets in much of Northern France since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries. They taste somewhat like aspar
Ingredients
1 homemade or store-bought 9 inch, deep dish pie shell
2 shallots, peeled, halved and sliced
1 t. oil
24-36 fiddleheads, washed and trimmed
1 c. shredded Emmental cheese (a medium hard Swiss cheese), or cheese of choice
4 eggs
3/4 c. heavy (35%) whipping cream
pinch of nutmeg
salt, to taste
freshly ground black pepper, to taste
assorted herbs; chives, parsley, pea shoots, thyme etc.
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 375 degrees.
Prepare fiddleheads: brush off brown husks from around the fronds; wash well several times in cold water; trim thick, woody stem ends, cutting almost back to the frond.
Cook fiddleheads in boiling water about 15 minutes or steam about 10 minutes; remove; drain; allow to cool slightly.
Meanwhile, bake pie shell in preheated oven for 7-8 minutes; remove; cool slightly. Keep oven on.
Saute shallots with oil in a skillet over medium heat, until tender. Set aside.
In a medium bowl, whisk together eggs, cream, nutmeg, salt and pepper.
When all ingredients are ready, place pie shell on a baking sheet.
Scatter fiddleheads over bottom of cooked pie shell; sprinkle cooked shallots and shredded cheese on top. Pour egg & cream mixture slowly over the top, then sprinkle on herbs, using a fork to distribute them evenly, then using the backside of the fork to press them gently down into the liquid.
Place quiche in the oven on the baking sheet. Bake until golden and set, about 30-35 minutes.