Fiddlehead Quiche
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
Preparation
1
In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. Add the salt, pepper and onions.
2
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.
3
Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
4
Bake at 375 degrees for 30 minutes, or until a knife inserted in the custard comes out clean.
Tools
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About
From THE WILD FLAVOR by Marilyn Kluger
Yield:
4.0 servings
Added:
Tuesday, December 8, 2009 - 11:29pm
