Fiddlehead Greens Quiche
From: Granby, Quebec, Canada
Comments: Fiddleheadhead green: the tightly curved sprout of a fern plant, picked when grown to a lenght of 2 inches [5 cm], in early spring. Serve hot for its unique flavor and crunchy texture or cold into salads [sold fresh at the market or canned in specialty grocery stores].
Its flavour is a cross between asparagus and mushroom.
Servings: 4
IngredientsPreparation
  • 3 eggs
  • 3/4 cup [190 mL] milk
  • 1/2 cup [125 mL] whipping cream [35% m.s.g.]
  • 3 tablespoons [45 mL] minced parsley
  • Salt and pepper, to taste
  • 1 short-crust pastry shell
  • 2 ounces [60 g] grated Cheddar cheese
  • 15 boiled fiddlehead greens
  • 1 cherry tomato [decoration]
  • 1 red bell pepper, into tiny pieces
  • Whip eggs.
  • Mix in milk, whipping cream, minced parsley, salt and pepper.
  • Line a pie plate with pastry shell.
  • Sprinkle bottom of shell all over with grated Cheddar cheese.
  • Pour egg mixture into pastry shell.
  • Arrange fiddlehead greens into egg mixture.
  • Bake into a preheated 400°F [200°C] oven, for approximately 35 minutes.
  • Decorate center of quiche with cherry tomato and tiny pieces red pepper.