Fiddlehead Quiche

Délicieuse quiche québecoise
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4


  • 10-inch pie plate


  • 1 whole pie crust
  • 2 cups fiddleheads
  • 2 cloves garlic, minced
  • 1 onion (small) sliced
  • 1 cup whole milk
  • 0.5 cup 35% cream
  • 3 large eggs
  • 2 egg yolks
  • 1 tsp salt
  • 110 grams goat cheese, crumbled


  • Prepare the fiddleheads by trimming the bottom stalks from the shoot. Then rinse well to rid the brown papery skins.
  • Bring 6 cups of water and the salt to a rolling boil in a large pot.
  • Sauté garlic and onions until browned
  • Add fiddleheads and boil for about 10 minutes. Drain the fiddleheads in a colander and run under cold water to halt cooking. (The water may run light brown. This is fine.)
  • Preheat the oven to 350 F. Fit the pie crust into a 10-pie plate. Trim any overhanging dough.
  • In a medium bowl, whisk the eggs and egg yolks. Add the milk, cream, and salt. Whisk until everything is well combined. Add the garlic and onions.
  • Spread the fiddleheads along the bottom of the pie crust. Add the garlic and onions. Crumble goat cheese over the fiddleheads.
  • Pour the egg and milk mixtures over the fiddleheads and goat cheese.
  • Bake until the centre of the quiche has set and the top is golden brown. (Approx. 40 mins). Remove from oven and cool slightly. Cut and serve.
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