Yankee Fiddlehead Pie(Or Quiche)
Yield
servingsPrep
20 minCook
40 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
fiddleheads
cooked, chopped |
* |
| 2 | tablespoons |
leeks
cooked, chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | cup |
cheddar cheese, mild
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
9 or 10 inch, partially baked |
|
| 8 | wholes |
fiddleheads
cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
fiddleheads
cooked, chopped |
* |
| 3E+1 | ml |
leeks
cooked, chopped |
|
| 15 | ml |
parsley leaves
|
|
| 237 | ml |
cheddar cheese, mild
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
9 or 10 inch, partially baked |
|
| 8 | wholes |
fiddleheads
cooked |
* |
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.
