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Title: Fiddlehead Quiche
Categories: Cheese
Yield: 4 Servings
| 1 | c | Milk |
| 1/2 | c | Cream or Evaporated Milk |
| 3 | Eggs | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Scallions, minced |
| 1 | c | Swiss Cheese, grated |
| 18 | Fiddlehead Crosiers, cooked | |
| 4 | sl | Bacon, crisp-fried |
| Nutmeg, grated | ||
| 1 | 8" pastry shell, unbaked |
In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. Add the salt, pepper and onions. Sprinkle half of the grated cheese in the bottom of the pastry shell. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces. Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
Bake at 375oF for 30 minutes, or until a knife inserted in the custard comes out clean.
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1442)
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