CSA Week 4 – Lemon Balm, Herbs and a Fiddlehead Quiche!

May 16th, 2010 / Comments 0

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.

CSA week 4 CSA Week 4   Lemon Balm, Herbs and a Fiddlehead Quiche!

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
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CSA Week 4 – Lemon Balm, Herbs and a Fiddlehead Quiche! at Vermont food from a country kitchen – Carol Egbert.com

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