Fiddlehead Quiche Recipes

FIDDLEHEAD QUICHE

Fiddlehead Quiche image

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.

Provided by Aroostook

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 unbaked pie shell
1 tablespoon butter or 1 tablespoon margarine
1 cup sliced sweet onion
1 1/2 cups fresh fiddleheads
1/2 teaspoon salt
1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese (4 oz.)
3 eggs
1 1/4 cups cream

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 FERN QUICHE

Fiddlehead Fern Quiche image

Similar to an asparagus quiche, with fresh fiddlehead fern heads. Buy these fresh in the spring at farmer's markets, or look for them frozen in specialty food stores. BEWARE: Do NOT pick your own unless you are sure of what you are picking. There are ferns that resemble the fiddlehead (ostrich) that are actually bad for you.

Provided by Outta Here

Categories Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 unbaked 9-inch pie crust
2 cups fiddleheads, coarsely chopped
1 small onion, chopped
2 tablespoons olive oil
1 cup sharp cheddar cheese, shredded (Vermont White is best)
4 eggs
1 cup half-and-half
1 tablespoon grainy mustard
1 tablespoon flour

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.

Nutrition Facts : Calories 283.9, Fat 21.5, SaturatedFat 8.3, Cholesterol 119, Sodium 274.2, Carbohydrate 13.6, Fiber 1.1, Sugar 0.6, Protein 9.2

FIDDLEHEAD QUICHE

Fiddlehead Quiche image

Make and share this Fiddlehead Quiche recipe from Food.com.

Provided by Chef mariajane

Categories Savory Pies

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 9

Ingredients

1 pie crust, 9-inch (frozen or homemade)
2 cups chopped fiddleheads
1 small onion
2 tablespoons olive oil
1 cup shredded cheddar cheese
4 eggs
1 cup cream or 1 cup half-and-half
1 tablespoon coarse grain mustard
2 tablespoons flour

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.

Nutrition Facts : Calories 894, Fat 72.7, SaturatedFat 31.6, Cholesterol 410, Sodium 667, Carbohydrate 37, Fiber 2.7, Sugar 1.9, Protein 23.9

FIDDLEHEAD QUICHE

Fiddlehead Quiche image

My husband and members of his family have been picking fiddleheads for years. This happens in May here in Maine. Fiddleheads are green, and get their name because they look like the end of a fiddle. They are harvested to use as a vegetable. They grow by the water very close to the ground, and most people have their favorite...

Provided by Holly Deshane

Categories Savory Pies

Time 1h40m

Number Of Ingredients 9

Ingredients

2 c fiddleheads
1 tsp lemon juice
1/2 tsp salt
3 large eggs
1/2 c shredded cheddar cheese
1/2 c shredded swiss cheese
3/4 c milk
3/4 c half and half cream
1 9" unbaked pie shell

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

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