Tuesday, May 7, 2013

Fiddlehead Pie

Fiddlehead Pie

This dish really isn't a some much as a pie, but more of a quiche. Fiddleheads are a very popular dish in the Northeastern United States, but a "quiche" isn't. So instead this is called pie. The name doesn't change the fact that this is one tasty Fiddlehead dish! 


  • 1 uncooked 9-inch pie crust
  • 2 cups of Fiddleheads, coarsely chopped
  • 1 small onion
  • 2 tablespoons of olive oil
  • 1 cup shredded cheddar cheese, either sharp or mild
  • 4 eggs
  • 1 cup half and half
  • 1 tablespoon coarse mustard
  • 2 tablespoons flour
Precook the pie crust according to directions in a 350-degree oven. Saute the Fiddleheads and the onion in a skillet using the olive oil. Place the sauteed Fiddleheads and onions in the precooked pie crust. Cover the mixture with the cheese. Blend the eggs, flour, half and half and mustard together. Pour this over the pie. Place in the oven and back at 350 degrees for about 50 minutes. When finished a knife inserted into the center of the pie will come out clean. This pie can be served cold, warm, or hot. It goes excellent with a tossed green salad or warm cup of soup. 


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