Ingredients

The following ingredients have 4 Servings
  • 10-12 ounces fresh tender furled fiddlehead ferns
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1/4 cup oil-packed sun-dried tomatoes (drained and chopped)
  • 8 ounces Cabot Tomato Basil Cheddar Cheese
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tablespoon butter
  • salt and pepper
  • 1 prepared quiche pastry or single pie crust

Instruction

  • Preheat oven to 350ºF.
  • Rinse fiddleheads, taking care to remove any of the brown membrane/skin as it causes a bitter flavor.
  • Heat one tablespoon butter in a skillet and saute the fiddleheads, and garlic about 3-5 minutes, then stir in the sun-dried tomatoes and set aside for a few.
  • Place the pie crust into your quiche pan or pie plate, crimping edges.
  • Shred the cheese and set aside (keep cool if your kitchen is very warm).
  • In a small bowl, whisk the eggs with the heavy cream, salt and pepper.
  • Sprinkle most of the cheese into the bottom of the pie crust,  then top with the fiddlehead/tomato mixture and the custard egg mixture over that, making sure the custard evenly covers the veggies.
  • Sprinkle the remaining cheese over that and dot with the last bit of butter (cut into small pieces).
  • Bake the quiche for 45-60 minutes or until golden and domed on top, and custard is set (check by inserting a knife- it should come out clean).
  • Cool the quiche at least 15 minutes before serving.