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.