Fiddlehead, Sun-Dried Tomato and Basil Quiche has fiddlehead ferns, savory sun-dried tomatoes and herbed cheese.
Fiddlehead, Sun-Dried Tomato and Basil Quiche
By Sue Lau | Palatable Pastime
Jump to Recipe
This quiche is my second offering for brunch. I knew with the spring season that I wanted to do something with fiddleheads, and since Cabot cheese so generously supplied me with a selection of their cheeses, I immediately knew that their sun-dried tomato cheese would be the bomb in a more Italian flavored quiche.
Print Recipe
I have been making quiche for a very long time. It seems to have been more of a food trend in the past, but I think as a brunch food it is timeless, wrapping the eggs, cheeses and other fillings in a velvety custard and inside a flaky crust. And with so many different ways to prepare a quiche, I hardly think it could ever go out of style. Become classic, maybe.
But I know I am a happy woman any time I can have quiche for brunch, along with a small salad or fruit cup. Is it fair to speak (in general terms) for Mothers everywhere to offer this as a Mother’s Day brunch suggestion? And you know, quiche is real easy to make, especially if you use a ready made pie crust. And with the fiddleheads, you score bonus points for style. If those were any more stylish, music would play. (A fiddle?)
Until next time-
~Sue
More Brunch Recipes
- Bluberry Mint Julep by The Suburban Soapbox
- Lemon-Glazed Banana and Candied Ginger Scones by The Texan New Yorker
- Apple Cinnamon Muffins by Feeding Big and more
- Baked Apple Cinnamon Doughnuts by The Chef Next Door
- Braided Pepperoni Pizza Bread by Hezzi-D’s Books and Cooks
- French Toast with Apple Compote and Caramel Syrup by The Redhead Baker
- Lemon Sticky Buns by The Barbee Housewife
- Apple and Caramelized Onion Tart by Tara’s Multicultural Table
- Poached Eggs on Asparagus Bundled with Prosciutto on Cheesy Polenta by Culinary Adventures with Camilla
- Baked Seafood Stuffed Avocados by Rants From My Crazy Kitchen
- Fried Chicken Biscuits and Gravy Sandwich by From Gate to Plate
- Kielbasa Welsh Rarebit by A Day in the Life on the Farm
- Sausage and Fried Apples by Making Miracles
- Brie and Raspberry Tarts by Jane’s Adventures in Dinner
- Lemon Zucchini Bread by Sweet Beginnings
- Orange Cheesecake With Caramel Rum Sauce by Wholistic Woman
You might also like:
Bacon and Leek Quiche
This holiday season, make your brunch special with a different kind of holiday pie.
Steak Benedict
Steak Benedict where you ditch the English muffin for an over-the-top steak and egg breakfast with tenderloin, poached egg and Hollandaise.
Greek Omelet with Garlic Scapes, Tomato, Mushrooms and Feta
Greek Omelette with Garlic Scapes, Tomato, Mushrooms and Feta has a wonderful flavor and is so easy to make!
Fiddlehead, Sun-Dried Tomato and Basil Quiche
If you have made this recipe please consider giving a star rating in the recipe card below.
Fiddlehead, Sun-Dried Tomato and Basil Quiche
Ingredients
- 10-12 ounces fresh tender furled fiddlehead ferns
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1/4 cup oil-packed sun-dried tomatoes drained and chopped
- 8 ounces Cabot Tomato Basil Cheddar Cheese
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon butter
- salt and pepper
- 1 prepared quiche pastry or single pie crust
Instructions
- Preheat oven to 350ºF.
- Rinse fiddleheads, taking care to remove any of the brown membrane/skin as it causes a bitter flavor.
- Heat one tablespoon butter in a skillet and saute the fiddleheads, and garlic about 3-5 minutes, then stir in the sun-dried tomatoes and set aside for a few.
- Place the pie crust into your quiche pan or pie plate, crimping edges.
- Shred the cheese and set aside (keep cool if your kitchen is very warm).
- In a small bowl, whisk the eggs with the heavy cream, salt and pepper.
- Sprinkle most of the cheese into the bottom of the pie crust, then top with the fiddlehead/tomato mixture and the custard egg mixture over that, making sure the custard evenly covers the veggies.
- Sprinkle the remaining cheese over that and dot with the last bit of butter (cut into small pieces).
- Bake the quiche for 45-60 minutes or until golden and domed on top, and custard is set (check by inserting a knife- it should come out clean).
- Cool the quiche at least 15 minutes before serving.
Notes
Nutrition
Don’t forget to Pin and save the recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
I love quiche so much. I love the ingredients you chose for this one, always so many options!
I haven’t developed a taste yet for fiddlehead ferns, but this looks so delicious! I’m going to try them again!
Strawberry and cream cheese stuffed french toast is one of my favorite for brunch. I usually have brunch with my daughter.
I have never eaten nor seen fiddlehead ferns to eat!! Now, I have to find them. They look interesting.
Make sure you rinse them well and also cook them well. I still saw some at the grocer this week, so there’s still time.