FIDDLEHEAD QUICHE
2 cups fiddleheads
1 tablespoon fresh lemon juice
½ teaspoon salt
3 large eggs
1 unbaked 9-inch pie shell
½ cup shredded mild cheddar cheese
½ cup shredded Swiss cheese
¾ cup milk
¾ cup half & half
1. Preheat oven to 350 degrees.
2. Wash the fiddleheads and steam until tender, about 10 minutes. Mix fiddleheads with the lemon juice and salt. Set aside.
3. Separate one of the eggs. Beat the white and brush it on the bottom of the pie shell, then set aside. Combine the remaining yolk and other 2 eggs. Beat slightly.
4. Sprinkle cheddar cheese into the pie shell. Arrange the fiddle heads neatly on top of the cheese.
5. Mix together the eggs, milk and half & half. Pour over the fiddleheads. Sprinkle the Swiss cheese on top. Bake for 35 minutes or until set and golden brown. Test by inserting a knife in the center of the quiche – if it comes out clean it’s done! Remove from the oven and let set for 10 minutes before slicing and serving.
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