Fiddlehead Quiche
Description
This French main features Milk, Cream or evaporated milk, Eggs, Salt, Pepper. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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don't use stems 4 sl Bacon; crisp-fried Grated nutmeg 1 8" pastry shell; unbaked In a small bowl,
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combine the milk,
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cream and eggs;
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beat with a rotary egg beater.
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Add the salt, pepper and onions.
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Sprinkle half of the grated cheese in the bottom of the pastry shell.
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Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces.
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Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
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Bake at 375 F (191&# 194;°C).
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for 30 minutes, or until a knife inserted in the custard comes out clean.
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From _The Wild Flavor_ by Marilyn Kluger.
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Los Angeles: Jeremy P.
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Tarcher, Inc., 1984.
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Pg.
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Typed for you
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 352.3kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 14.4g72%
- Cholesterol 200.2mg67%
- Sodium 2567.8mg107%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 0.1g1%
- Sugars 7.4g
- Protein 24.8g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, cheese, cooked, cream, crosiers, eggs, evaporated, fiddlehead, french, grated, main, milk, minced, pepper, quiche, salt, scallions, swiss, title, vegetarian
