Yankee Fiddlehead Pie (or Quiche)
| 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
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Nutrition (calculated from recipe ingredients)
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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