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Spring Leek and Fiddlehead Quiche

Spring Leek and Fiddlehead Quiche


  • Author: Isabelle Boucher (http://www.crumbblog.com)
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

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).


Scale

Ingredients

  • 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

Instructions

  1. Preheat to 350F.
  2. Line pie crust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven for 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. In a large bowl, whisk together eggs, cream and milk until combined. Stir in salt, pepper and basil. Gently pour into the crust.
  7. 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