Fiddlehead and Ham Quiche

It’s that time of the year again; fiddlehead season! These tasty treats are only here for a short time so we like to make the most of them and use them in as many recipes as we can. Remember to wash them well and then blanch them to get rid of any toxins that could leave you feeling ill.

Fiddlehead and Ham Quiche

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• Author: The Kilted Chef
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 pre-baked 9-in pie shell
• 1.5 lb of fiddleheads, washed and blanched
• 1/2 tablespoon olive oil
• 6 ounces diced ham
• 1/2 Red Onion diced
• 1/4 tsp dried thyme
• 10 Eggs
• 1/4 cup heavy cream
• 1/4 whole milk
• 2 tablespoons mayonnaise
• 1 tsp Hot Under The Kilt Acadian Cajun seasoning
• 1 teaspoon salt
• 1/2 tsp pepper
• 6 oz shredded old cheddar cheese

 

 

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Instructions

1. Preheat the oven to 350°
2. Heat the olive oil in a skillet and sauté the ham, onions, and thyme until the onions begin to soften. Let cool slightly.
3. Place 3/4 of the cheese in the bottom of the pie crust.
4. Top the cheese with the ham mixture. Set aside.
5. In a large bowl combine the eggs, have you cream, whole milk, mayonnaise and seasonings. Whisk well.
6. Gently incorporate the fiddleheads into the egg mixture.
7. Gently pour the egg mixture into the pie shell.
8. Top with the remaining cheese.
9. Bake for 40 -45 minutes or until the center of the quiche is set.

 

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Entrees, Recipes