Yankee fiddlehead pie (or quiche)
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| Artist: |
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Yield: |
8 |
| Categories: |
Quiches & Souffles, Tarts & Pies, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 4
| | Eggs | | 1
| cup | Milk | | 1
| cup | Fiddleheads, cooked -- | | | Chopped | | 2
| tbsp | Leeks -- chopped, cooked | | 1
| tbsp | Parsley, chopped -- or 2 | | 1
| cup | Cheddar cheese, mild -- | | | Shredded | | | Salt | | 1
| | Pie crust , partially baked | | 9
| | Or 10" | | 8
| | Whole cooked fiddleheads |
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Procedures:
| 1 | Beat the eggs with lthe milk until blended. | | 2 | Fold in the chopped fiddleheads, leeks, and parsley, and half of the grated cheese. | | 3 | Season with salt to taste. | | 4 | Turn into the partially baked shell and sprinkle on the remaining cheese. | | 5 | Decorate the edge with whole fiddleheads. | | 6 | Bake in a preheated 350^ oven for 40 minutes, or until set. | | 7 | Let rest 10 minutes before serving. | | 8 | recipe by : l.l. | | 9 | Bean book of new england cookery |
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