Fiddlehead Quiche

Elegant and earthy, this Fiddlehead Quiche highlights the seasonal delight of tender, foraged fiddlehead ferns combined with the creamy richness of a Gruyere-infused custard. Nestled in a buttery pre-made pie crust and accented with a pinch of nutmeg and sautéed garlic, this quiche showcases a delightful harmony of fresh, savory flavors. Perfectly balanced with a fluffy yet firm texture, thanks to the blend of eggs, heavy cream, and whole milk, it’s a gourmet centerpiece for brunches, luncheons, or light dinners. With a prep time of just 20 minutes and the seasonal allure of fiddleheads, this recipe is an irresistible way to elevate your springtime menu. Serve warm or at room temperature, and let each slice transport your taste buds to a woodland retreat!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Fresh fiddleheads
• 1 piece Pre-made pie crust
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 cup Shredded Gruyere cheese
• 1 tablespoon Olive oil
• 2 cloves Garlic
• 0.75 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the fiddleheads thoroughly under cold water to remove any dirt or debris. Trim the ends if necessary.

Step 3

Bring a pot of salted water to a boil and blanch the fiddleheads for 3 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and pat dry.

Step 4

In a skillet over medium heat, warm the olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add the blanched fiddleheads and a pinch of salt, cooking for 3-4 minutes. Set aside to cool slightly.

Step 5

Place the pre-made pie crust into a 9-inch pie or tart pan. Trim any overhanging edges and prick the bottom with a fork to prevent puffing during baking.

Step 6

In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until fully combined.

Step 7

Sprinkle half of the Gruyere cheese evenly over the bottom of the pie crust. Arrange the sautéed fiddleheads on top of the cheese in an even layer.

Step 8

Pour the egg mixture over the fiddleheads and cheese, ensuring it distributes evenly. Sprinkle the remaining Gruyere cheese on top.

Step 9

Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown.

Step 10

Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	1173 grams (1173.0g)

Amount per serving	% Daily Value*
Calories	3013

Total Fat 224.10g	287%
Saturated Fat 96.90g	485%
Polyunsaturated Fat 1.50g
Cholesterol 1119mg	373%
Sodium 3883mg	169%
Total Carbohydrate 157.30g	57%
Dietary Fiber 12.50g	45%
Total Sugars 9.20g
Protein 85.70g	171%

Vitamin D 242IU	1209%
Calcium 1449mg	111%
Iron 13mg	74%
Potassium 1598mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 11.5%

Carbs: 21.1%