Fiddlehead Quiche

It's that time of year when the fiddleheads are popping, and begging to be eaten.

Not every fern is edible, so make sure that you pick the right ones, Ostrich Ferns. The ones you are looking for have a very thin papery skin on them, that you will need to remove before eating it.  The main stem of the fiddle heads are smooth without the darker brown hairy frond skins. The skins should rub of quite easily.  Fiddlehead ferns often have a dark brown spore frond that will be sticking up lasting through the winter.  Pick the tightly curled ones.  I would also recommend not picking ones that grow along roads.  Make sure not to pick all the heads on the plant!

Grasp the fiddlehead coil and bend it back and it will snap away from the plant.

Rub and wash off the papery husks.  Pretty aren't they?

Fiddlehead Quiche

1 frozen or fresh (or homemade) Pie Crust

2 cups chopped Fiddleheads 

1 small Onion 

2 Tbs. Olive Oil 

1 cup Shredded Cheddar

4 Eggs 

1 cup Cream (or half & half) 

1 Tbs. Coarse Mustard 

2 Tbs. Flour
Chopped and cooked Bacon

Precook piecrust in a 350° oven. After preparing the Fiddleheads for cooking (remove the thin golden skins and rinse), sauté onions and Fiddleheads in olive oil for 6-8 minutes then place in crust. Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.

Bake at 350° for about 50 minutes (full cooked fiddleheads). Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot.  Serves 3-5

Isn't there just something so beautiful about a fiddle head?