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Fiddlehead Quiche



  • Prep Time: N/A
  • Cooking Time: N/A

Fiddlehead Quiche

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.



Ingredients:

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

Serves:

4 Servings

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