Fiddlehead quiche

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk 1 c Swiss cheese -- grated
1/2 c Cream or evaporated milk 18 Fiddlehead crosiers (not
3 Eggs Stems) -- cooked
1/2 ts Salt 4 sl Bacon -- crisp-fried
1/4 ts Pepper Nutmeg -- grated
2 tb Scallions -- minced 1 8" pastry shell -- unbaked

In a small bowl, combine the milk, cream and eggs; beat with a rotary
egg beater. Add the salt, pepper and onions. Sprinkle half of the
grated cheese in the bottom of the pastry shell. Arrange the
fiddlehead tips over the cheese, then add the bacon, breaking it into
bite-sized pieces. Pour in the milk mixture, add the rest of the
cheese, and grate fresh nutmeg over the top.

Bake at 375 degrees F for 30 minutes, or until a knife inserted in the
custard comes out clean.

Yield: 4 to 6 servings.

From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy
Harned From: Cathy Harned (Gourmet)

Recipe By :

From: Marjorie Scofield Date: 03-27-95 (160) Fido:
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