Fiddlehead Fern Quiche Recipes

FIDDLEHEAD QUICHE

Steps:

• Sauté onions until golden brown.
• Remove to a plate; set aside.
• In a small sauce pan; fill with water to a depth of about 2 inches.
• Add 1/2 teaspoon of salt.
• Bring water to a boil; add fiddleheads.
• Cook for about 10 minutes.
• Drain well and set aside.
• Bake the pie crust at 375° for 10 minutes to partially cook the crust.
• Sprinkle 3/4 cup cheese and onions over bottom of shell.
• Add fiddleheads in an even layer.
• Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
• Sprinkle with remaining cheese.
• Set the pie on a cookie sheet in a preheated 350° oven.
• Bake for 45 minutes or until knife inserted comes out clean.
• Makes 6 servings.

FIDDLEHEAD FERN QUICHE

Steps:

• Preheat oven to 350 degrees. Precook piecrust for about 15 minutes.
• Sauté fiddleheads and onion in olive oil until tender.
• Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads.
• Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese.
• Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
• Remove from oven and let sit for 5 minutes.
• Serve hot or cold.

FIDDLEHEAD FERNS

Steps:

• Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

SAUTEED FIDDLEHEAD FERNS

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.