Best Vermont Fiddlehead Pie Recipes

VERMONT FIDDLEHEAD PIE

Vermont Fiddlehead Pie image

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

Ingredients

1 uncooked 9-inch pie shell
2 cups fiddleheads, coarsely chopped (can substitute broccoli or zucchini)
1 small chopped onion
2 tablespoons olive oil
1 cup shredded cheddar cheese (, sharp or mild)
4 eggs
1 cup evaporated milk or 1 cup half-and-half cream
1 tablespoon coarse mustard
2 tablespoons flour

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).

VERMONT FIDDLEHEAD PIE

Vermont Fiddlehead Pie image

Vermont Fiddlehead Pie presented by The Combes Family Inn. Spring and fiddleheads are synonymous in Vermont. Ruth picks these in nearby fields as the Vermont countryside makes its annual transition from Mud to Green. Once the ferns have been washed and cleaned, after removing the paper thin membrane that clings to the coiled fern, they are sautéed with fresh garlic and herbs or blanched before freezing for later use in casseroles and pies. Broccoli or zucchini may be substituted for fiddleheads. Just remember that Vermonters do not eat quiche so this is called a pie.

Provided by katie in the UP

Categories Savory Pies

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (9 inch) pie crusts, uncooked
1 small onion, chopped
2 tablespoons olive oil
1 cup cheddar cheese, shredded Vermont cheese recommended
4 eggs
1 cup half-and-half
1 tablespoon coarse grain mustard
1 tablespoon flour
2 cups fiddleheads

Steps:

Preheat oven to 350 degrees.
Precook pie crust for about 20 minutes (prevents soggy crusts).
Sauté fiddleheads in olive oil until tender.
Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
Let set for 5 minutes or so before cutting. Serve hot or cold.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #side-dishes #eggs-dairy #vegetables #american #oven #easy #refrigerator #potluck #diabetic #dinner-party #heirloom-historical #holiday-event #picnic #vegetarian #grains #cheese #eggs #dietary #seasonal #comfort-food #oamc-freezer-make-ahead #inexpensive #pasta-rice-and-grains #taste-mood #to-go #equipment #number-of-servings #4-hours-or-less