Fiddlehead Fern Quiche Recipes

FIDDLEHEAD QUICHE

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

FIDDLEHEAD FERN QUICHE

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.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

SAUTEED FIDDLEHEAD FERNS

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

FIDDLEHEAD QUICHE

Steps:

• Sauté onions until golden brown.
• Remove to a plate; set aside.
• In a small sauce pan; fill with water to a depth of about 2 inches.
• Add 1/2 teaspoon of salt.
• Bring water to a boil; add fiddleheads.
• Cook for about 10 minutes.
• Drain well and set aside.
• Bake the pie crust at 375° for 10 minutes to partially cook the crust.
• Sprinkle 3/4 cup cheese and onions over bottom of shell.
• Add fiddleheads in an even layer.
• Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
• Sprinkle with remaining cheese.
• Set the pie on a cookie sheet in a preheated 350° oven.
• Bake for 45 minutes or until knife inserted comes out clean.
• Makes 6 servings.

FIDDLEHEAD QUICHE

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.