Ingredients
8 oz (250 g) fiddleheads
2 tbsp (30 mL) olive oil
1 bunch green onions, chopped
6 eggs, beaten
1 cup (250 mL) milk
1¾cups (425 mL) shredded cheddar cheese
salt and pepper to taste
Preparation
Lightly grease a 9” pie or quiche pan.
In a medium saucepan, cook fiddleheads for about 5 minutes. Drain. (Set aside 10 fiddleheads.) Sauté onions in oil until soft. Add remaining fiddleheads and sauté for 2 minutes; drain off excess liquid.
In a medium bowl, combine eggs, milk, salt, pepper, fiddlehead onion mixture and 1½ cups of cheese.
Pour into pie dish.
Bake uncovered at 325°F for 30 minutes; it will be partially set. Remove from oven and garnish with 10 fiddleheads and remaining cheese. Return to oven to finish baking until set.