Vermont Fiddlehead Pie Recipes

VERMONT FIDDLEHEAD PIE

Steps:

• Precook piecrust in preheated 350-degree oven (prevents soggy crust).
• Saute fiddleheads and onions in olive oil.
• Put in precooked crust followed by cheese.
• Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
• Bake at 350-degree oven for 50 minutes.
• Pie is cooked when knife comes out clean when inserted in pie.
• Let set for 5 minutes or so before cutting.
• Serve hot, warm, or cold as you would quiche.
• (Real Vermonters DON'T eat quiche).

VERMONT FIDDLEHEAD PIE

Steps:

• Preheat oven to 350 degrees.
• Precook pie crust for about 20 minutes (prevents soggy crusts).
• Sauté fiddleheads in olive oil until tender.
• Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
• Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
• Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
• Let set for 5 minutes or so before cutting. Serve hot or cold.

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.