Fiddlehead and gruyère quiche

Makes 8 Servings

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

pre-cooked, frozen pie crust, according to package

large eggs

3/4 cup

whipping cream

1 cup

grated Gruyère cheese, or Asiago cheese

1 tsp

sea salt

1/2 tsp

freshly cracked black pepper

cooked fiddleheads

Preheat oven to 375F.
In bowl, whisk eggs until no streaks of egg white remain. Add cream, cheese, salt, and pepper; whisk to combine.
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.
Let stand for at least 15 minutes before slicing.

Hands on time: 20 minutes Total Time: 1 hours 20 minutes