Ingredients
-
1
-
1
-
1
-
1 1/2
-
1/2
-
1
-
3
-
1 1/4
-
-
-
-
-
-
-
Directions
Fiddlehead Quiche, 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 , I love this recipe, actually making it for the second weekend in a row Adding a few slices of diced bacon, that I precooked, is a nice touch , I picked too many fiddleheads over the weekend and did not know what to do with them so I tried this recipe and fed it to 2 couples amazing! For sure, I will be making this one again thanks for sharing
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Steps
|
1
Done
|
Saut Onions Until Golden Brown. |
|
2
Done
|
Remove to a Plate; Set Aside. |
|
3
Done
|
in a Small Sauce Pan; Fill With Water to a Depth of About 2 Inches. |
|
4
Done
|
Add 1/2 Teaspoon of Salt. |
|
5
Done
|
Bring Water to a Boil; Add Fiddleheads. |
|
6
Done
|
Cook For About 10 Minutes. |
|
7
Done
|
Drain Well and Set Aside. |
|
8
Done
|
Bake the Pie Crust at 375 For 10 Minutes to Partially Cook the Crust. |
|
9
Done
|
Sprinkle 3/4 Cup Cheese and Onions Over Bottom of Shell. |
|
10
Done
|
Add Fiddleheads in an Even Layer. |
|
11
Done
|
Lightly Beat Eggs With Cream, Salt and Pepper, Then Pour Over Vegetables. |
|
12
Done
|
Sprinkle With Remaining Cheese. |
|
13
Done
|
Set the Pie on a Cookie Sheet in a Preheated 350 Oven. |
|
14
Done
|
Bake For 45 Minutes or Until Knife Inserted Comes Out Clean. |
|
15
Done
|
Makes 6 Servings. |
