Fiddlehead Quiche Recipe

Name: Fiddlehead Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 cup milk; 1/2 cup evaporated milk; 3 large eggs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons scallions, spring or green onions minced; 1 cup swiss cheese grated; 18 each fiddlehead crosiers cooked, don't use stems; 4 slices bacon crisp-fried; 1 x nutmeg grated; 1 x pie shell (9 inch) unbaked

Servings: persons

1 cup milk
1/2 cup evaporated milk
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons scallions, spring or green onions minced
1 cup swiss cheese grated
18 each fiddlehead crosiers cooked, don't use stems
4 slices bacon crisp-fried
1 x nutmeg grated
1 x pie shell (9 inch) unbaked

1
In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater.
2
Add the salt, pepper and onions.
3
Sprinkle half of the grated cheese in the bottom of the pastry shell.
4
Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces.
5
Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
6
Bake at 375F (190C).
7
for 30 minutes, or until a knife inserted in the custard comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup milk, 1/2 cup evaporated milk, 3 large eggs, 1/2 teaspoon salt, and more.

Yes, Fiddlehead Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiddlehead Quiche

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