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Fiddlehead Quiche
Saturday, June 02, 2007

I made this dish in Northern Maine, where fiddlehead were all over the place. My soon-to-be brother-in-law requested this, as he didn't know how to make quiche and wanted to see how it was done.


Fresh fiddlehead
Thick-cut bacon
Shredded cheddar cheese
Pie crust
6 eggs
Heavy cream

1. Clean the fiddlehead. Take the ends off and rinse them. Boil until tender and squishy. Drain and take a kitchen towel to push on the top of them, squeezing the water out. This could take a towel or two.
2. Cook the bacon. I highly recommend thick-cut bacon, but regular bacon will do, as well.
3. Take the pie crust (I use whatever prepared one they have in the grocery store) and put it in the pie plate, creating a ridge. Put in a 400 degree oven for five minutes.
4. Crack and beat all the eggs. Season with salt and pepper. Pour in about half a cup of heavy cream. Beat well until fluffy.
5. In the slightly baked pie crust, layer fiddlehead, bacon and shredded cheddar twice, making sure to not compact the filling.
6. Pour the egg mixture over the filling.
7. Put in a 350 degree oven for about half an hour. As all ovens are different, it could take up to an hour to properly cook. Check the quiche for doneness by pressing slightly on the top. If it feels firm, then it's all done!

I had to make five of these in Maine, they were such a big hit!
posted by Rose @ 9:37 AM  
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Name: Starry Rose
Home: New Haven, CT

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