This vegetarian-friendly quiche can be served warm as a main course, or at room temperature for picnics or brown-bag lunches. When shopping for fiddleheads, look for a bright green colour, unblemished stems and tightly furled heads (or substitute asparagus, if you can’t find fiddleheads).
- 1 unbaked 9″ deep-dish pie crust
- 2 tbsp butter
- 1 cup thinly sliced leeks (1 medium-sized leek)
- 1 cup fresh fiddleheads
- 3 eggs
- 1/2 cup whipping cream
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh basil
- 1 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Preheat to 350F.
- Line pie crust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven for 15 minutes.
- Let the crust rest for 5 minutes to cool slightly, then remove the parchment and pie weights. Prick the bottom of the crust in several places with a fork, then return to the oven to bake for another 5-7 minutes, until lightly browned. Set on a wire rack to cool, and increase the oven temperature to 375F.
- Meanwhile, heat butter in a large saute pan set over medium high heat. As soon as the butter begins to foam, add leeks and fiddleheads. Sweat for about 5 minutes, until leeks are soft but not browned.
- Scatter a half-cup of shredded mozzarella evenly onto the bottom of the par-baked pie crust. Spoon the cooked leeks and fiddleheads onto the layer of cheese, then top with Parmesan and the remaining half-cup of mozzarella.
- In a large bowl, whisk together eggs, cream and milk until combined. Stir in salt, pepper and basil. Gently pour into the crust.
- Bake the quiche in preheated oven for 35-40 minutes, until the filling is golden and set around the edges but still slightly wobbly in the centre. Set on a wire rack to cool for about 10 minutes before cutting into slices and serving.
- Category: Mains
- Method: Baked
- Cuisine: Canadian