Fiddlehead Quiche Food
FIDDLEHEAD QUICHE
Make and share this Fiddlehead Quiche recipe from Food.com.
Provided by Chef mariajane
Categories Savory Pies
Time 50m
Yield 3-5 serving(s)
Number Of Ingredients 9
Steps:
- Precook pie crust.
- Aftr preparing the fiddleheads for cooking, sauté onion and fiddleheads in olive oil for six to eight minutes then place in crust.
- Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.
- Bake at 350F for about 50 minutes to endure that fiddleheads are thoroughly cooked. When a knife inserted into the center comes out clean, pie is cooked. This dish may be served hot or cold.
- Serves 3-5.
Nutrition Facts : Calories 894, Fat 72.7, SaturatedFat 31.6, Cholesterol 410, Sodium 667, Carbohydrate 37, Fiber 2.7, Sugar 1.9, Protein 23.9
FIDDLEHEAD QUICHE
A delightful spring brunch or supper. Please be sure to cook fiddleheads through and discard the dark water. This is one vegetable that is NOT meant to be eaten raw.
Provided by Aroostook
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions until golden brown.
- Remove to a plate; set aside.
- In a small sauce pan; fill with water to a depth of about 2 inches.
- Add 1/2 teaspoon of salt.
- Bring water to a boil; add fiddleheads.
- Cook for about 10 minutes.
- Drain well and set aside.
- Bake the pie crust at 375° for 10 minutes to partially cook the crust.
- Sprinkle 3/4 cup cheese and onions over bottom of shell.
- Add fiddleheads in an even layer.
- Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
- Sprinkle with remaining cheese.
- Set the pie on a cookie sheet in a preheated 350° oven.
- Bake for 45 minutes or until knife inserted comes out clean.
- Makes 6 servings.
"CREAMY" FIDDLEHEAD SOUP
This is a tasty springtime soup that is so delicious, We love fiddleheads here , and it's nice to have a few different recipes to use them. The soup is very good.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
- Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
- In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
- Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.
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- Mix all ingredients, press into a pie plate in one even layer. Blind bake at 350 F for 10 minutes, or until lightly golden brown. Let cool.
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