This is called a pie and not a quiche because Vermonters do not eat quiche. Spring in Vermont and fiddleheads are synonymous. I pick these ferns in the spring, wash and clean them to remove the paper thin membrane that clings to the coiled fern (looks like the head of a fiddle - hence the name), saute, and freeze to use later. You can also substitute broccoli or zucchini for fiddleheads.

Ingredients

1 uncooked 9-inch pie crust

2 cups of fiddlehead, coarsely chopped

1 small chopped onion

2 Tablespoons of olive oil

1 cup shredded Vermont cheddar cheese - sharp or mild

4 eggs

1 cup of evaporated milk or half & half

1 Tablespoon of coarse mustard

2 Tablespoons of flour

Precook pie crust in preheated 350-degree oven (prevents soggy crust). Saute fiddleheads and onions in olive oil. Put in precooked crust followed by cheese. Blend eggs, mustard, flour, half and half and pour into pie crust over other ingredients. Bake at 350-degree oven for 50 minutes. Pie is cooked when knife comes out clean when inserted in pie. Let set for 5 minutes or so before cutting. Serve hot, warm, or cold as you would quiche.

Serves: 8.

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