Ingredients for Vermont Fiddlehead Pie
- 9 Inch Pie Shell
- 1 pound fresh fiddleheads, cleaned and trimmed
- Onion
- 2 tablespoons olive oil
- Cheddar Cheese
- 3 large eggs
- Evaporated Milk
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
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How to Make Vermont Fiddlehead Pie
- Preheat oven to 350°F (175°C). Pre-bake your pie crust for 12-15 minutes, or until lightly golden.
- While the crust pre-bakes, sauté 1 cup chopped onions in 2 tablespoons olive oil over medium heat until softened, about 5 minutes. Add 1 pound cleaned fiddleheads and cook for another 5-7 minutes, until tender-crisp.
- Spread the sautéed fiddleheads and onions evenly over the pre-baked pie crust. Sprinkle 1 cup of shredded cheddar cheese over the vegetables.
- In a medium bowl, whisk together 3 large eggs, 1 tablespoon Dijon mustard, 2 tablespoons all-purpose flour, and 1 cup half-and-half until smooth.
- Pour the egg mixture evenly over the cheese and vegetables in the pie crust.
- Bake in the preheated oven for 50-55 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool for 10-15 minutes before slicing and serving.
- Serve your Vermont Fiddlehead Pie warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
38g
Carbs
5g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Side Dishes Eggs Dairy Vegetables American Oven Easy Refrigerator Potluck Diabetic Dinner Party Heirloom Historical Holiday Event Picnic Vegetarian Grains Cheese Eggs Dietary Seasonal Comfort Food Oamc Freezer Make Ahead Inexpensive Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
