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
- Preheat the oven to 350°
- Heat the olive oil in a skillet and sauté the ham, onions, and thyme until the onions begin to soften. Let cool slightly.
- Place 3/4 of the cheese in the bottom of the pie crust.
- Top the cheese with the ham mixture. Set aside.
- In a large bowl combine the eggs, have you cream, whole milk, mayonnaise and seasonings. Whisk well.
- Gently incorporate the fiddleheads into the egg mixture.
- Gently pour the egg mixture into the pie shell.
- Top with the remaining cheese.
- 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