Fiddlehead Quiche
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 11:29pm

Ingredients




1 cup Milk
1/2 cup Cream or evaporated milk
3 Eggs
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
2 tablespoons Minced scallions
1 cup Grated Swiss cheese
18 Fiddlehead crosiers, cooked
4 slices Bacon, fried crisp
Grated nutmeg to taste
1 Eight-inch pastry shell, unbaked

Preparation

1 In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. Add the salt, pepper and onions. 2 Sprinkle half of the grated cheese in the bottom of the pastry shell. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces.   3 Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top. 4 Bake at 375 degrees for 30 minutes, or until a knife inserted in the custard comes out clean.

About


From THE WILD FLAVOR by Marilyn Kluger