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
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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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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
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Fiddlehead, Sun-Dried Tomato and Basil Quiche
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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
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