Tuesday, May 24, 2011

Fiddlehead and Goat Cheese Quiche

Hello, friends. Nutfield Weaver is taking a bit of a detour with this post to share a recipe that features a seasonal New England treat. My husband and I concocted "Fiddlehead & Goat Cheese Quiche" together on Saturday night. Fresh fiddleheads are found in our New Hampshire markets this time of year, and they are truly a delicacy. Buy them when you see them as their harvest time is just not long enough -- use the fiddleheads within a day or two of purchase.

Here are the fiddleheads I got today:

And here is our recipe for quiche.

Fiddlehead & Goat Cheese Quiche

1 single crust pie crust (homemade is best, but purchased is fine, too)
1.5-2 cups fresh fiddleheads
3/4 c. heavy cream
6 eggs
3/4 c goat cheese
4 slices cooked, crispy bacon
1/4 tsp. black pepper

Preheat oven to 450 degrees. Place the pie crust in a pie plate and prick with fork. Bake for 5 minutes to dry out the crust a bit. Remove from oven and decrease oven heat to 350 degrees.

While the pie crust is baking, cook your fiddleheads. (We boiled ours in salted water for about 5 minutes - you should boil them - we've heard talk about toxins/bacteria that can be found in these foraged veggies). Drain the fiddleheads. Set aside.

In a separate bowl, mix together the eggs, cream, and goat cheese (we gently crumbled our goat cheese into the eggs). Add the crispy bacon pieces and black pepper, and then fold in the cooked fiddleheads.

Pour the egg mixture in the pre-cooked pie crust. Place in 350 degree oven for 30-35 minutes, or until the eggs have set.

Share nicely. Serves 4.

What do YOU do with fiddleheads? I'd love to know!
Be well,

1 comment:

Heather Rojo said...

Try sauteeing the fiddleheads with garlic, bacon bits and red pepper, then saute some scallops and mix it all together. Ymmmmm! Your recipe sounds great! It's an update of the plain old Quiche Lorainne (spinach and cheese).