| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
New England |
Pies & past, Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
c |
Fiddleheads, cooked — |
|
|
Chopped |
| 2 |
tb |
Leeks — chopped,cooked |
| 1 |
tb |
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:
“WARNING: Exposure to the Son may prevent burning.”