VERMONT FIDDLEHEAD PIE
Fiddleheads are ferns that one picks in the spring. Wash and clean them to remove the paper thin membrane that clings to the coiled fern (looks like the head of a fiddle - hence the name).
Provided by Millereg
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Precook piecrust in preheated 350-degree oven (prevents soggy crust).
- Saute fiddleheads and onions in olive oil.
- Put in precooked crust followed by cheese.
- Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
- Bake at 350-degree oven for 50 minutes.
- Pie is cooked when knife comes out clean when inserted in pie.
- Let set for 5 minutes or so before cutting.
- Serve hot, warm, or cold as you would quiche.
- (Real Vermonters DON'T eat quiche).
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