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

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.