With the vagaries of spring weather there is bad CSA news and good CSA news. The bad – the asparagus won’t be ready to be harvested until next week.
The good – my bag had a cheddar cheese, fiddlehead quiche along with a lovely nosegay of fresh herbs, spicy greens, eggs and lemon balm.
Carol Stedman’s quiche are delicious and she was willing to share her recipe. Here it is:
Carol Stedman’s Cheddar Fiddlehead Quiche
Saute one onion along with one and a half teaspoons of thyme in one tablespoons of olive oil until translucent. Pre-cook one cup of fiddleheads. Here is the link to that post.
Put cooled sauteed onions and cooled pre-cook fiddleheads into an unbaked pie crust. Grate two and a half ounces of cheddar cheese. Reserve a tablespoon of grated cheese and sprinkle the rest on top of the fiddleheads and onions.
Use a whisk to combine one egg with one tablespoon of Dijon mustard, half a teaspoon of salt, and half a teaspoon of black pepper. When the mustard is completely incorporated beat in two more eggs, one third of a cup of cream and two thirds of a cup of whole milk. Pour the egg mixture into the pie shell and top it with the remaining grated cheese.
It will take between an hour and an hour and a quarter in a 350 degree oven for the custard to set and the crust to brown.
Your choice of pre-cooked vegetables can replace fiddleheads.
Cheddar Fiddlehead Quiche List
- Onion
- Thyme
- Olive oil
- Fiddleheads
- Unbaked pie crust
- Cheddar cheese
- Eggs
- Dijon mustard
- salt
- black pepper
- cream
- whole milk