Fiddlehead quiche

 
                             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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