Bowl of fiddlehead ferns arranged in a circleThis quiche is simple to make, very tasty, and a Nachbaur family favourite

 

Submitted by Violinist and Fiddleheads' Owner Rhiannon Nachbaur, Kamloops BC

Ingredients

1 frozen (or homemade) piecrust

Optional: Use mini pie shells and a single fiddlehead in each for h'ordeuvres

2 cups chopped or whole prepared fiddleheads (cut off the ends and remove any dry fronds)

1 small onion

2 Tbsp. olive oil

1 cup shredded cheddar cheese

4 eggs

1 cup cream (or half & half)

1 Tbsp. coarse mustard

2 Tbsp. flour

 

Cooking Instructions

Precook piecrust in a 350° oven. While the piecrust pre-bakes, sauté the onions and fiddleheads in olive oil for 6-8 minutes or more. [IMPORTANT: do not undercook!]

Place the cooked fiddleheads and onions in the pre-baked crust. Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.

Bake at 350° for about 50 minutes (full cooked fiddleheads). Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot and goes nicely with wild rice.

Serves 3-5

Be sure to practice your violin after you finish eating.

 

IMPORTANT: FIDDLEHEAD SAFETY TIPS

Fiddleheads are the curled, edible shoots of the ostrich fern and are considered a seasonal delicacy in many parts of Canada. Every year, thousands of Canadians get food poisoning. Fiddleheads can cause food poisoning if they have not been stored, prepared or cooked properly. Protect your family by following some simple rules... [Read More]