Vermont Fiddlehead Pie - cooking recipe

Ingredients

1 (9 inch) pie crusts, uncooked
1 small onion, chopped
2 tablespoons olive oil
1 cup cheddar cheese, shredded Vermont cheese recommended
4 eggs
1 cup half-and-half
1 tablespoon coarse grain mustard
1 tablespoon flour
2 cups fiddleheads

Preparation

Preheat oven to 350 degrees.
Precook pie crust for about 20 minutes (prevents soggy crusts).
Saute fiddleheads in olive oil until tender.
Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
Let set for 5 minutes or so before cutting. Serve hot or cold.