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Fiddlehead and Ham Quiche


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

Ingredients

Units Scale
  • 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

 

 


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