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FIDDLEHEAD QUICHE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions -- minced
1 c Swiss cheese -- grated
18 Fiddlehead crosiers -- cooked
-- don't use stems
4 sl Bacon -- crisp-fried
Grated nutmeg
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 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. Typed for you by Cathy Harned.
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