Yankee Fiddlehead Pie (or Quiche)

If preachers insist on competing with psychiatrists as counselors, with physicians as healers, with politicians as statesmen and with philosophers as speculators, then these specialists have every right to tell them how to preach. If a minister’s message is not based on “Thus saith the Lord,” then as a sermon it is good for nothing but to be cast out and trodden under foot of the specialists in the department with which it deals.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Pies & past, Vegetables	8	Servings

INGREDIENTS

4		Eggs
1	c	Milk
1	c	Fiddleheads, cooked
		Chopped
2	T	Leeks, choppedcooked
1	T	Parsley, chopped or 2
1	c	Cheddar cheese, mild
		Shredded
		Salt
1		Pie crust, partially baked
9		Or 10"
8		Whole cooked fiddleheads

INSTRUCTIONS

Beat the eggs with lthe milk until blended.  Fold in the chopped
fiddleheads, leeks, and parsley, and half of the grated cheese.  Season
with salt to taste.  Turn into the partially baked shell and  sprinkle
on the remaining cheese. Decorate the edge with whole  fiddleheads.
Bake in a preheated 350^ oven for 40 minutes, or until  set. Let rest
10 minutes before serving.  Recipe By     : L.L. Bean Book of New
England Cookery

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 118 Calories From Fat: 68 Total Fat: 7.7g Cholesterol: 110.3mg Sodium: 178.4mg Potassium: 137.7mg Carbohydrates: 4.3g Fiber: <1g Sugar: 1.7g Protein: 8g