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Yankee Fiddlehead Pie(Or Quiche)

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Submitted by BebaC

YIELD

servings

PREP

20 min

COOK

40 min

READY

70 min

Ingredients

4 4
LARGE LARGE EGGS
1 237
CUP ML MILK
1 237
CUP ML FIDDLEHEADS
cooked, chopped *
2 3E+1
TABLESPOONS ML LEEKS
cooked, chopped
1 15
TABLESPOON ML PARSLEY LEAVES
1 237
CUP ML CHEDDAR CHEESE, MILD
shredded
1 1
X X SALT *
1 1
EACH EACH PIE SHELL (9 INCH)
9 or 10 inch, partially baked
8 8
WHOLES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 376 61% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 243mg 81%
Sodium 470mg 20%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 33g
Vitamin A 15% Vitamin C 2%
Calcium 30% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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