Fiddlehead Fern Quiche
Created by Mikekey on November 20, 2013
- Servings: 8
- Prep Time: 30m
- Cook Time: 50m
- Recipe #11249
Ingredients
- 1 pie pastry, 9-inch (unbaked)
- 2 cups fiddleheads, coarsely chopped
- 1 small onion, chopped
- 2 tablespoons oil (olive oil)
- 1 cup cheddar cheese, shredded (sharp Vermont White is best)
- 4 large eggs
- 1 cup half-and-half
- 1 tablespoon grainy mustard
- 1 tablespoon all-purpose flour
How to Make
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Step 1: Preheat oven to 350F. Pre-bake pie crust for about 15 minutes.
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Step 2: Sauté fiddleheads and onion in olive oil until tender.
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Step 3: Place fiddleheads and onions in pre-baked pie crust and spread shredded cheese on top of fiddleheads.
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Step 4: Blend eggs, half and half, mustard, and flour. Pour over fiddleheads and cheese.
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Step 5: Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
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Step 6: Remove from oven and let sit for 5 minutes.
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Step 7: Serve hot or cold.
Nutritional Facts
- Serving Size: 1 (130.8 g)
- Calories 185.2
- Total Fat - 13.3 g
- Saturated Fat - 5.4 g
- Cholesterol - 124.2 mg
- Sodium - 204.6 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.5 g
- Sugars - 2 g
- Protein - 9.9 g
- Calcium - 203.5 mg
- Iron - 1 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.1 mg