| Fiddlehead-Mushroom Quiche As spring rolls in, New Englanders get very excited. Warm weather, flowers and blossoms are everywhere and the grass and trees turn at least 30 shades of luscious green. To add to the excitement, is the wonderful trio of Spring: Morel mushrooms, ramps (wild leeks) and fiddlehead ferns, Oh My! The woods are a forager's paradise and when the ground is still damp, delicacies abound. If you're lucky enough to get all three, you should use them in all in this recipe. I just had the Fiddleheads and used ordinary onions and button mushrooms last weekend when I created this recipe, but feel free to jazz it up--it should be even that much better! 9" unbaked pie crust (you can use one from the apple pie recipe from Nov 2009) or any crust you like 1 lb fresh fiddleheads, washed and trimmed 1/2 c chopped onion (or 4-5 fresh ramps) 1 c fresh mushrooms, sliced 1 T olive oil 1 T butter a couple heads of fresh dill, chopped fine or about 1 tsp dried dill 3-4 cloves of fresh garlic, chopped fine 3 eggs 1 1/2 c light cream freshly ground pepper and salt to taste Preheat the oven to 375 degrees F. Prepare the pie crust and set aside. Heat the oil and butter together in a large skillet. Add the onions and sauté until soft but not brown. Add the mushrooms, garlic, dill, fiddleheads, salt and pepper. Cook this until the mushrooms have yielded their moisture and it has mostly cooked off, but be careful not to scorch the vegetables. Spread this vegetable mixture evenly on the bottom of the pie crust. Heat the cream in a saucepan gently...remove from heat before it boils. Mix the eggs in a small bowl and whisk briskly while pouring the hot cream very slowly into the eggs. Pour this mixture over the vegetables and bake until it is cooked through, about 35-45 minutes. It should look a bit puffy and golden. A knife should come out clean, but you probably can tell that it's done without the knife trick. Bon appetite. |
| Bennett's 1815 House and The Seedhouse Cafe the place for personal service and really good food |
 | |  | |  | |  |
 | |  | |  | |  |
| Karen & Peter Bennett, Proprietors Junction of Routes 44 & 106, Reading, Vermont 13 miles south of Woodstock, Vt see map (802) 484-1815 info@bennetts1815.com |
| May 2010 Recipe |