Fiddle Head Pie

[Guest guest]

Fiddle Head Pie

 

1 uncooked 9 inch pie crust

2 cups of fiddle heads, sautéed and coarsely chopped

1 small onion, chopped

2 tablespoon of olive oil

1 cup soy cheddar cheese, shredded

4 eggs or replacement

1 cup of evaporated milk or soy milk

1 tablespoon of coarse mustard

1 tablespoon of flour

 

Preheat oven to 350 degrees. Precook pie crust for about 20 minutes (prevents

soggy crusts). Saute fiddle heads in olive oil until tender. Place fiddle heads

in pie crust, place cheese on top pf fiddle heads. Blend eggs, mustard, milk,

flour, and pour over fiddle heads and cheese. Bake at 350 degrees for 50

minutes. Pie is cooked when knife comes out clean when inserted into pie. Let

set for 5 minutes or so before cutting. Serve hot or cold as desired.

Serves 8.

 

 

[Guest guest]

AJ

 

I'll have to try this. I still have some fiddlehead that I froze in

the freezer.

 

Thanks

GB

 

, " AJ " <coolcook wrote:

>

> Fiddle Head Pie

>

> 1 uncooked 9 inch pie crust

> 2 cups of fiddle heads, sautéed and coarsely chopped

> 1 small onion, chopped

> 2 tablespoon of olive oil

> 1 cup soy cheddar cheese, shredded

> 4 eggs or replacement

> 1 cup of evaporated milk or soy milk

> 1 tablespoon of coarse mustard

> 1 tablespoon of flour

>

> Preheat oven to 350 degrees. Precook pie crust for about 20 minutes

(prevents soggy crusts). Saute fiddle heads in olive oil until tender.

Place fiddle heads in pie crust, place cheese on top pf fiddle heads.

Blend eggs, mustard, milk, flour, and pour over fiddle heads and

cheese. Bake at 350 degrees for 50 minutes. Pie is cooked when knife

comes out clean when inserted into pie. Let set for 5 minutes or so

before cutting. Serve hot or cold as desired.

> Serves 8.

>

>