Fiddlehead Quiche

Fiddlehead Quiche
 
Author:
Recipe type: Pies
Serves: 8
Ingredients
  • 1 Cup milk
  • 1/2 Cup cream or evaporated milk
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 Tablespoons minced scallions
  • 1 Cup grated Swiss cheese
  • 18 fiddlehead crosiers; cooked
  • 4 slices bacon; fried crisp
  • grated nutmeg, to taste
  • 1 eight-inch pastry shell; unbaked
Instructions
  1. In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater.
  2. Add the salt, pepper and onions. Sprinkle half of the grated cheese in the bottom of the pastry shell.
  3. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces.
  4. Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
  5. Bake at 375 degrees F. for 30 minutes, or until a knife inserted in the custard comes out clean.
  6. This recipe yields 8 servings.
Notes
THE WILD FLAVOR by Marilyn Kluger (c) 1984 Jeremy P. Tarcher, Inc., Los Angeles, CA
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.