Fiddlehead Quiche Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Milk,
1/2 cup: Cream or evaporated milk,
3: Eggs,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Scallions, minced
1 cup: Swiss cheese, grated
18: Fiddlehead crosiers, cooked - dont use stems
4 slice: Bacon, crisp-fried
Grated nutmeg,
1: 8" pastry shell, unbaked
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.
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.
Source from luhu.jp
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.
Source from luhu.jp