Spring Fiddlehead and Herb Quiche

Fiddlehead and Herb Quiche

Course: Brunch, Main Course
Cuisine: American
Keyword: recipes using fiddleheads
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Energy: 307 kcal
Author: Jennifer

A delicious fiddlehead and herb quiche, flavoured with Emmental cheese and topped with fresh herbs.



  • 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.


  1. 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.
  2. Cook fiddleheads in boiling water for about 15 minutes or steaming for about 10 minutes. Remove/drain and allow to cool slightly.
  3. 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.
  4. 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.
  5. Place quiche in the oven on the baking sheet and bake until golden and set, about 30-35 minutes.