Fiddle Head Pie

Fiddle Head Pie Recipe - Vegetarian Delight from New England

Region / culture: New England | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegetarian diet

Introduction

Fiddle Head Pie is a delicious and unique dish that features the seasonal delicacy of fiddleheads. This savory pie is perfect for brunch, lunch, or dinner and is sure to impress your family and friends.

History

Fiddle Head Pie has its roots in traditional New England cuisine, where fiddleheads are a popular springtime ingredient. Fiddleheads are the young, coiled fronds of the ostrich fern and have a delicate flavor reminiscent of asparagus.

Ingredients

1 uncooked 9-inch pie crust
2 cups of sautéed and coarsely chopped fiddleheads
1 small onion, chopped
2 tbsp of olive oil
1 cup of shredded cheddar cheese
4 eggs
1 cup half and half
1 tbsp of coarse mustard
1 tbsp of flour

How to prepare

Precook the pie crust for about 20 minutes.
Saute the fiddle heads in olive oil until tender. Place the fiddle heads in the pie crust and top with cheese.
Blend the eggs, mustard, milk, and flour together, then pour the mixture over the fiddle heads and cheese.
Bake at 350°F (177°C) for 50 minutes.
The pie is cooked when a knife comes out clean when inserted into the pie.
Allow the pie to set for 5 minutes or so before cutting.

Variations

Add cooked bacon or ham for a meatier version of the pie.
Use a different type of cheese, such as Swiss or Gruyere, for a different flavor profile.

Cooking Tips & Tricks

Be sure to thoroughly wash and cook the fiddleheads before adding them to the pie to remove any bitterness.

- Precooking the pie crust ensures that it is fully cooked and crispy.

- Let the pie cool slightly before serving to allow it to set and make for easier slicing.

Serving Suggestions

Serve Fiddle Head Pie with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Sauteeing the fiddleheads before adding them to the pie helps to enhance their flavor and texture.

- Precooking the pie crust ensures that it is fully cooked and crispy.

Ingredient Substitutions

If fiddleheads are not available, you can use asparagus or spinach as a substitute.

- You can use whole milk or cream instead of half and half.

Make Ahead Tips

You can prepare the pie up to a day in advance and bake it just before serving.

Presentation Ideas

Garnish the pie with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Fiddle Head Pie pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Fiddle Head Pie contains approximately 350 calories.

Carbohydrates

Each serving of Fiddle Head Pie contains approximately 20 grams of carbohydrates.

Fats

Each serving of Fiddle Head Pie contains approximately 25 grams of fat.

Proteins

Each serving of Fiddle Head Pie contains approximately 15 grams of protein.

Vitamins and minerals

Fiddleheads are a good source of vitamins A and C, as well as iron and potassium.

Alergens

This recipe contains dairy (cheese and half and half) and eggs.

Summary

Fiddle Head Pie is a rich and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It also offers a variety of vitamins and minerals, making it a nutritious choice for a meal.

Summary

Fiddle Head Pie is a delicious and unique dish that showcases the seasonal delicacy of fiddleheads. With a flaky pie crust, tender fiddleheads, and creamy cheese filling, this pie is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a sunny day in the early spring, and I was wandering through the forest near my home, picking wildflowers and enjoying the fresh air. As I walked, I came across a patch of fiddlehead ferns, their bright green coils unfurling in the warm sunlight.

I had heard of fiddlehead ferns before, but I had never tasted them. Intrigued, I decided to pick a few to take home and try out in a recipe. Little did I know that this simple decision would lead me to discover one of my favorite dishes – fiddlehead pie.

I took the fiddleheads back to my kitchen and set to work on creating a pie that would do justice to their delicate flavor. I remembered a recipe that my grandmother had taught me for a savory pie crust, and I decided to use it as the base for my creation.

As I mixed together the flour, butter, and salt, I thought back to all the times I had spent in my grandmother's kitchen, learning about cooking and baking. She had always encouraged me to experiment with new flavors and ingredients, and I knew that she would be proud of me for trying something as unique as fiddlehead ferns.

Once the crust was ready, I turned my attention to the filling. I sautéed the fiddleheads with some garlic and onions until they were tender, then added in a mixture of eggs, cream, and cheese to create a rich and creamy custard.

I poured the filling into the crust and popped the pie into the oven, the tantalizing aroma of the fiddleheads and cheese wafting through the kitchen. As I waited for it to bake, I thought about all the different ways I could share this dish with my family and friends, and I knew that it would become a staple in my repertoire.

When the pie was finally done, I pulled it out of the oven and marveled at how golden and delicious it looked. I couldn't wait to dig in and taste the fruits of my labor.

I sliced a generous piece of the fiddlehead pie and took a bite, savoring the creamy texture of the custard and the earthy flavor of the fiddleheads. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a true culinary gem.

Since that day, fiddlehead pie has become a beloved dish in my household. I have shared the recipe with friends and family, who have all raved about its unique and delicious flavor. Every time I make it, I think back to that sunny day in the forest when I first discovered the beauty of fiddlehead ferns, and I am grateful for the culinary journey that they have taken me on.

In the years since I first made fiddlehead pie, I have continued to experiment with new recipes and ingredients, always seeking out new flavors and techniques to add to my repertoire. But no matter how many dishes I create, fiddlehead pie will always hold a special place in my heart as the dish that started it all. And I will always be grateful to those humble fiddlehead ferns for inspiring me to create something truly special.