Fiddlehead and gruyère quiche

Fill up on fiddleheads with this decadent quiche. which tastse as beautiful as it looks!

8 Servings



  1. Preheat oven to 375F.
  2. In bowl, whisk eggs until no streaks of egg white remain. Add cream, cheese, salt, and pepper; whisk to combine.
  3. Place cooked pie shell onto rimmed baking sheet. Pour egg mixture into cooked pie shell. Arrange fiddleheads evenly throughout quiche. Bake until centre of quiche has just set, about 30-35 minutes.
  4. Let stand for at least 15 minutes before slicing.


Hands on time:  20 minutes

Total Time: 1 hours 20 minutes

Cooking Tip

To prepare fiddleheads: rinse in a large bowl of cold water to remove papery exterior and any dirt particles. To cook: submerge into boiling salted water and cook for 8 minutes. Transfer to bowl of ice water to stop cooking. Spin to dry in salad spinner or between layers of paper towel.