Yankee Fiddlehead Pie(Or Quiche)
Submitted by BebaC
Springtime New England quiche filled with tender fiddlehead ferns, leeks, and sharp cheddar, crowned with whole fiddleheads. A seasonal pie that celebrates the fleeting wild harvest.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
70 minWhen fiddlehead ferns unfurl along New England riverbanks each spring, the foragers know: the season is short and you’d better make it count.
This quiche folds chopped fiddleheads and leeks into a simple egg and milk custard loaded with cheddar cheese, then pours it all into a partially baked pie shell.
Whole fiddleheads ring the edge like little green spirals of spring itself.
The flavor is earthy and green with a mild asparagus-like sweetness that pairs beautifully with the sharp cheddar.
Pro Tips
- Always boil fiddleheads for at least 10 minutes before using them in any recipe. They must be fully cooked for safe eating
- Frozen fiddleheads work well here if fresh ones are out of season. Thaw and drain thoroughly before chopping
- Swap the cheddar for Gruyere or Swiss if you want a more classic French quiche flavor
- Let the quiche rest a full 10 minutes after baking so the custard sets and slices cleanly
Ingredients
Directions
Beat the eggs with lthe milk until blended.
Fold in the chopped fiddleheads, leeks, and parsley, and half of the grated cheese.
Season with salt to taste.
Turn into the partially baked shell and sprinkle on the remaining cheese.
Decorate the edge with whole fiddleheads.
Bake in a preheated 350℉ (180℃) F oven for 40 minutes, or until set.
Let rest 10 minutes before serving.
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