Fiddlehead, Sun-Dried Tomato and Basil Quiche

Fiddlehead, Sun-Dried Tomato and Basil Quiche has fiddlehead ferns, savory sun-dried tomatoes and herbed cheese.
Fiddlehead, Sun-Dried Tomato and Basil Quiche

Fiddlehead, Sun-Dried Tomato and Basil Quiche

By Sue Lau | Palatable Pastime

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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.

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Fiddlehead, Sun-Dried Tomato and Basil Quiche

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-


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Fiddlehead, Sun-Dried Tomato and Basil Quiche

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Fiddlehead, Sun-Dried Tomato and Basil Quiche

Sue Lau
No ratings yet
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 511 kcal


  • 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


  • 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.


From the kitchen of


Serving: 1gCalories: 511kcalCarbohydrates: 20gProtein: 17gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 174mgSodium: 448mgPotassium: 376mgFiber: 1gSugar: 1gVitamin A: 2966IUVitamin C: 18mgCalcium: 331mgIron: 2mg
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5 responses

  1. I haven’t developed a taste yet for fiddlehead ferns, but this looks so delicious! I’m going to try them again!

  2. Strawberry and cream cheese stuffed french toast is one of my favorite for brunch. I usually have brunch with my daughter.

  3. I have never eaten nor seen fiddlehead ferns to eat!! Now, I have to find them. They look interesting.

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