Spring Fiddlehead and Herb Quiche

Fiddlehead and Herb Quiche

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
A delicious fiddlehead and herb quiche, flavoured with Emmental cheese and topped with fresh herbs.
Print Recipe


  • 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.


  • 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.


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