Fiddlehead Fern Quiche - cooking recipe

Ingredients

1 unbaked 9-inch pie crust
2 cups fiddleheads, coarsely chopped
1 small onion, chopped
2 tablespoons olive oil
1 cup sharp cheddar cheese, shredded (Vermont White is best)
4 eggs
1 cup half-and-half
1 tablespoon grainy mustard
1 tablespoon flour

Preparation

Preheat oven to 350 degrees. Precook piecrust for about 15 minutes.
Saute fiddleheads and onion in olive oil until tender.
Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads.
Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese.
Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
Remove from oven and let sit for 5 minutes.
Serve hot or cold.