Yankee Fiddlehead Pie (Or Quiche) | Recipe Finder

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8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates
Vitamins	A, B₂, B₃, B₉, B₁₂, H, C
Minerals	Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

4 Eggs
1 cup 237ml Milk
1 cup 237ml Fiddleheads - cooked --
2 tablespoons 30ml Leeks - chopped, cooked
1 tablespoon 15ml Parsley - chopped, or 1 cup 146g / 5.1oz Cheddar cheese - mild --
Shredded Salt
1 Pie crust - partially baked
9 -- (9 to 10) 8 Cooked fiddleheads

Instructions Jump to Ingredients ↑

Beat the eggs with the 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^ oven for 40 minutes, or until set. Let rest 10 minutes before serving.
Recipe By : L.L. Bean Book of New England Cookery

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