VERMONT FIDDLEHEAD PIE
Vermont Fiddlehead Pie presented by The Combes Family Inn. Spring and fiddleheads are synonymous in Vermont. Ruth picks these in nearby fields as the Vermont countryside makes its annual transition from Mud to Green. Once the ferns have been washed and cleaned, after removing the paper thin membrane that clings to the coiled fern, they are sautéed with fresh garlic and herbs or blanched before freezing for later use in casseroles and pies. Broccoli or zucchini may be substituted for fiddleheads. Just remember that Vermonters do not eat quiche so this is called a pie.
Provided by katie in the UP
Categories Savory Pies
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Precook pie crust for about 20 minutes (prevents soggy crusts).
- Sauté 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.
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Tusse Mariam
[email protected]This pie was amazing! It was easy to make, and it turned out perfectly. The crust was flaky and golden brown, and the filling was creamy and flavorful. I will definitely be making this again.
Loago Mosikare
[email protected]I followed the recipe exactly, but my pie didn't turn out well. The filling was too runny, and the crust was too thick. I'm not sure what went wrong, but I'll try again another time.
Sajid Mirani
[email protected]This pie was delicious! I made it for a potluck, and it was a big hit. Everyone loved the unique flavor of the fiddleheads. I will definitely be making this again.
Prince Yeboah
[email protected]This pie was a bit of a disappointment. The filling was bland, and the crust was too dry. I wouldn't recommend this recipe.
Adam Agaba
[email protected]I'm not a big fan of fiddleheads, but I thought I'd give this recipe a try. I was pleasantly surprised! The fiddleheads were cooked perfectly, and the pie had a great flavor. I would definitely make this again.
Dennis Walter Jimenez Peña
[email protected]This pie was amazing! The fiddleheads gave it a unique flavor that I loved. The crust was also perfect. I will definitely be making this again.
Zewaandro Iviwe
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I hoped. The filling was a bit runny, and the crust was too soggy. I'm not sure what went wrong, but I'll try again another time.
Boikanyo Sebubi
[email protected]This pie was a bit too rich for my taste, but it was still good. The filling was creamy and flavorful, but the crust was a bit too heavy. I would probably try a different recipe next time.
Blessing Vincent
[email protected]I love fiddleheads, and this pie was a great way to use them up. The filling was creamy and flavorful, and the crust was perfectly flaky. I would definitely make this again.
Eva Spurlock
[email protected]This pie was delicious! I followed the recipe exactly, and it turned out perfectly. The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this recipe to others.
xVikingWolfx xSilentWolfx
[email protected]I'm not usually a fan of fiddleheads, but I was pleasantly surprised by this pie. The filling was smooth and savory, and the crust was perfectly flaky. I would definitely make this again.
mecho
[email protected]This fiddlehead pie was a big hit at our dinner party! The filling was creamy and flavorful, and the crust was flaky and golden brown. We loved the unique flavor of the fiddleheads, and the pie was a great way to showcase this spring vegetable.