Makes
8 Servings
INGREDIENTS
- 1 pre-cooked, frozen pie crust according to package
- 6 large eggs
- 3/4 cup whipping cream
- 1 cup grated Gruyère cheese or Asiago cheese
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 24 cooked fiddleheads
METHOD
- Preheat oven to 375F.
- In bowl, whisk eggs until no streaks of egg white remain. Add cream, cheese, salt, and pepper; whisk to combine.
- Place cooked pie shell onto rimmed baking sheet. Pour egg mixture into cooked pie shell. Arrange fiddleheads evenly throughout quiche. Bake until centre of quiche has just set, about 30-35 minutes.
- Let stand for at least 15 minutes before slicing.
Hands on time: 20 minutes
Total Time: 1 hours 20 minutes
Cooking Tip
To prepare fiddleheads: rinse in a large bowl of cold water to remove papery exterior and any dirt particles. To cook: submerge into boiling salted water and cook for 8 minutes. Transfer to bowl of ice water to stop cooking. Spin to dry in salad spinner or between layers of paper towel.