Fiddlehead Ferns

I have found that a large number of Vermont residents actually forage - sustainably - which is way cool!

Unfortunately, I haven't made the time to do this myself, but I am happy to reap the benefits of someone else's foraging. I recently acquired a decent size bag of Fiddlehead ferns and decided to give them a whirl.

I found a recipe for a FIddlehead Fern Quiche, and we decided to try it (especially since we had about 18 dozen duck eggs in the refrigerator!) The quiche turned out really good - and I agree with a comment stating that Fiddlehead Ferns taste similar to mild asparagus.

Ingredients:

1 store-bought or homemade pie crust

2 cups fiddlehead ferns

2 garlic cloves, minced

1 cup whole milk

1/2 cup heavy cream

3 large eggs

2 egg yolks

1 teaspoon kosher salt

Pinch red pepper flakes

8 ounces goat cheese, crumbled

Instructions:

To prepare the Fiddleheads, trim the bottom stalks from the shoot. Once well-trimmed, rinse well, doing the best you can to rid them of the brown papery skins.

Bring 6 cups of water and a healthy pinch of salt to a rolling boil in a large pot. Add Fiddleheads and boil for about 10 minutes. Drain Fiddleheads in a colander and run under cold water to halt cooking. Note: it’s okay if the water you drain is a little brown.

Preheat the oven to 350 degrees. Fit the pie crust in a 10 inch pie plate. Trim any overhanging dough and crimp the edge if you're feeling fancy. Note: if using a homemade pie crust, consider adding pie weights and baking for 20-30 minutes, or until the crust is firm and lightly browned. This will make for a crispier quiche crust. If using store-bought, this step isn't necessary.

In a medium bowl, whisk together the eggs and egg yolks. Add the milk, cream, and salt. Whisk until everything is well-combined.

Spread fiddleheads along the bottom of the pie crust. Crumble goat cheese over the fiddleheads. Sprinkle red pepper flakes over the goat cheese.