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    Home » Recipes » Main Course Recipes

    Spring Fiddlehead and Herb Quiche

    May 24, 2016 | by Jennifer | Last Updated: Jun 15, 2021

    Jump to Recipe

    Celebrating Spring with a delicious fiddlehead and herb quiche, flavoured with Emmental cheese and topped with fresh herbs.

    fiddlehead quiche in pie plate with knife

    Nothing says Spring nearly as much as fiddleheads, the furled fronds of young Ostrich ferns. Fiddleheads are available for just a very short time every Spring, so when you see them, be sure to pick them up! Look for them right now at your local Loblaws store, but hurry, as they are available for a short time only.

    Fiddleheads are a unique and delicious green. If you've never eaten them, they have a taste profile very similar to asparagus, I think. They are a great source of omega-3 and omega-6 fatty acids, and are high in both iron and fibre. They are well worth seeking out.

    How to Prepare Fiddleheads

    To prepare fiddleheads, you'll first want to rub the fiddleheads to remove any brown papery husk around the fronds (this may not be necessary, as they may have already had the husk removed.) I like to trim the thick, woody stem end off, just about to the frond. Finally, be sure to rinse the fiddleheads several times in cold water, to remove any husk and dirt.

    Now, when it comes to cooking, it's important to note that fiddleheads always need to be cooked. And cooked well. They are not the kind of green that you can eat raw (or add raw to other dishes). To cook fiddleheads, you can either boil or steam them. You'll want to boil them for about 15 minutes or steam for about 10 minutes. Once boiled or steamed, you can eat them as they are, add them to other dishes (such as this quiche), saute them for a few minutes in a frying pan with some salt, pepper and butter to eat as a side vegetable, or quickly rinse in cold water after cooking to cool and add to salads.

    Fiddleheads

    I was inspired to make a quiche with my fresh, Spring fiddleheads, but there are dozens of ways to enjoy fiddleheads. Any place you might use asparagus is a good choice for substituting fiddleheads. As mentioned above, they are great pan-fried with salt and butter or add some Asian seasoning or sesame seeds, for a little extra flavour. They are great in omelettes or frittatas, soups, salads, risotto and you can also pickle or freeze them, to extend the season.

    fiddlehead quiche in pie plate with knife

    fiddlehead quiche in pie plate with knife

    Fiddlehead and Herb Quiche

    A delicious fiddlehead and herb quiche, flavoured with Emmental cheese and topped with fresh herbs.
    Author: Jennifer
    5 stars from 1 rating
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Brunch, Main Course
    Servings 8 servings

    Ingredients
     

    • 1 9-inch homemade or store-bought deep dish pie shell
    • 2 shallots, peeled, halved and sliced
    • 1 tsp. oil
    • 24-36 fiddleheads, washed and trimmed
    • 1 cup shredded Emmental cheese, or cheese of your choice
    • 4 large eggs
    • 3/4 cup heavy 35% whipping cream
    • Pinch nutmeg
    • Salt and freshly ground pepper
    • Assorted herbs, such as chives, parsley, pea shoots, thyme etc.
    Prevent screen from going dark

    Instructions
     

    • Prepare fiddleheads by brushing off any brown husk from around the fronds. Wash well several times in cold water. Trim thick, woody stem end, cutting almost back to the frond.
    • Cook fiddleheads in boiling water for about 15 minutes or steaming for about 10 minutes. Remove/drain and allow to cool slightly.
    • Meanwhile, pre-bake pie shell in a 375° F. oven for 7-8 minutes. Remove and allow to cool slightly. Leave oven on. Saute shallots with oil in a skillet over medium heat, until tender. Set aside. In a medium bowl, whisk together the eggs, cream, nutmeg, salt and pepper.
    • When all ingredients are ready, place pie shell on a baking sheet. Scatter fiddleheads over bottom of cooked pie shell. Sprinkle cooked shallots over top. Distribute shredded cheese over top. Pour egg/cream mixture slowly over-top. Scatter herbs over the top, using a fork to distribute them evenly, then using the backside of the fork to press them gently down into the liquid.
    • Place quiche in the oven on the baking sheet and bake until golden and set, about 30-35 minutes.

    Nutrition

    Calories: 307kcal | Carbohydrates: 15g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 170mg | Potassium: 119mg | Vitamin A: 685IU | Vitamin C: 1.4mg | Calcium: 143mg | Iron: 1.2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Brunch, Main Course
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Robyn @ Simply Fresh Dinners says

      May 25, 2016 at 11:30 am

      I just love this beautiful quiche, Jennifer. What a great way to use this delicious veggie. I love Emmental cheese and those wonderful fresh herbs - wow! Your photos always rock!

      Reply
      • Jennifer says

        May 25, 2016 at 1:41 pm

        Thanks so much, Robyn. The fiddleheads were delicious with the Emmental!

        Reply
    2. Laura | Tutti Dolci says

      May 25, 2016 at 1:39 am

      I've spotted fiddleheads at the farmer's market in San Francisco but have never cooked with them. This quiche looks incredible, I love the herbs and touch of nutmeg (my favorite!).

      Reply
      • Jennifer says

        May 25, 2016 at 6:53 am

        Thanks Laura. They are a treat. Worth trying :)

        Reply
    3. Sara says

      May 24, 2016 at 8:40 pm

      I have yet to see fiddleheads at the market this spring, but when I do I'm definitely making this quiche! Beautiful as always :)

      Reply
      • Jennifer says

        May 25, 2016 at 6:52 am

        Thanks so much, Sara :)

        Reply
    4. Mary Ann | The Beach House Kitchen says

      May 24, 2016 at 7:38 pm

      I have never tried fiddleheads Jennifer, but I'm thinking I need to look for them the next time I go to the market! This quiche (always a favorite) looks incredibly delicious! Your photos, as usual, leave me incredibly hungry, wishing I had a slice right in front of me!!

      Reply
      • Jennifer says

        May 24, 2016 at 7:39 pm

        Thanks so much, Mary Ann. Quiche is such a satisfying dish!

        Reply
    5. Linda says

      May 24, 2016 at 7:12 pm

      I love quiche, and this looks scrumptious! Thank you so much for sharing. :)

      Reply
      • Jennifer says

        May 24, 2016 at 7:34 pm

        Thanks Linda :) I love quiche too, and haven't made one in too long, so we really enjoyed this!

        Reply
    6. Chris says

      May 24, 2016 at 6:43 pm

      Oh, the agony! I absolutely LOVE fiddleheads. I've had them in Alaska and in NZ (where they're called Pikopiko) but we can't get them at all in Australia.

      Reply
      • Jennifer says

        May 24, 2016 at 7:02 pm

        Ahhh. I feel for you, Chris. They are such a nice treat, even somewhat hard to find here where they grown wild like crazy!

        Reply
      • Jennifer says

        May 24, 2016 at 7:02 pm

        But P.S. You could easily make this delicious quiche with asparagus.

        Reply
    7. sue|theviewfromgreatisland says

      May 24, 2016 at 3:58 pm

      I don't think we get fiddleheads here in Southern CA, but I remember them from living in New England, and I can imagine this quiche must be divine...love the pattern of the herbs on the surface :)

      Reply
    8. Katrina says

      May 24, 2016 at 12:57 pm

      Fiddleheads are so fun to cook with (if you can find them)! I used to pick them all the time as a kid at home, but now that I live in Montreal I have to buy them at the Farmers Market. I sure hope I find some soon! This tart sounds great!

      Reply
      • Jennifer says

        May 24, 2016 at 1:15 pm

        Thanks so much, Katrina :)

        Reply
    9. Sarah says

      May 24, 2016 at 11:13 am

      What an inspiring recipe! I've actually never cooked or eaten fiddleheads.. and knowing me, now that I have a new ingredient to try, I'm not going to stop until I procure some ;) Great post!

      Reply
      • Jennifer says

        May 24, 2016 at 11:14 am

        Thanks so much, Sarah. Hope you are able to find some. They grow all over the place here and are in "fiddlehead" mode right now. I prefer to buy mine though (nervous forager ;)

        Reply
    10. Chris Scheuer says

      May 24, 2016 at 10:30 am

      5 stars
      I'm embarrassed to say I've never cooked with fiddleheads but this quiche looks totally amazing! I'm going to keep on the lookout for them.

      Reply
      • Jennifer says

        May 24, 2016 at 11:05 am

        Definitely worth trying Chris, if you can find them. Such a unique green!

        Reply
    11. Vivian | stayaliveandcooking says

      May 24, 2016 at 10:02 am

      Sounds very interesting - I hope they sell them at our store soon, too. Would love to try this quiche!

      Reply
      • Jennifer says

        May 24, 2016 at 10:08 am

        Thanks :) Keep your eyes peeled, Vivian. They should be in-store very soon, if not already!

        Reply
    12. Tricia @ Saving room for dessert says

      May 24, 2016 at 9:48 am

      How beautiful! Those little fiddleheads are so interesting and they look "spring fresh." Do they taste like asparagus? I've never had one but am fascinated. Love a good quiche too - and it looks divine!

      Reply
      • Jennifer says

        May 24, 2016 at 10:00 am

        Thanks so much, Tricia and yes, I think they taste like asparagus. A slightly different texture (softer), but same taste profile.

        Reply
    13. Jennifer says

      May 24, 2016 at 9:40 am

      This looks delicious, but I'm having a hard time with the name. Fiddlehead is just too closely related to fiddleback (which are quite prevalent here in the South in the spring, summer, and fall).... Ridiculous, I know.

      Reply
      • Jennifer says

        May 24, 2016 at 10:01 am

        Yikes. I didn't know what a fiddleback was (not in the south :), but just googled it and get it! Maybe you could call them "fern fronds" :)

        Reply

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