There is no surer sign of spring for this New Yorker than seeing fiddlehead ferns at the farmer’s market. The spring equinox may have been six weeks ago, but it has since snowed and just been all around cold!. I may not be able to trust the calendar, but I can trust what produce is in season. Fiddleheads have a super short season— they transform (and unfurl!) as spring melts into summer. These funky, transformative little veggies are a great symbol of metamorphosis. Everything is in a state of flux, and each stop along the journey can be delicious.
Fiddleheads have a mild taste, but have some bite to them like the crunch in asparagus. I’ve been spending so much time baking bread, I’m always looking for a quick weeknight meal. I blanched the fiddleheads and put them in a quiche with some feta and green onions in a whole wheat crust. It was super easy to make since I had some pie crust in the fridge already. I blanched the fiddleheads and parbaked the whole wheat crust. I then whisked 5 eggs with a quarter cup of heavy cream, a half cup of crumbled feta, salt, pepper and spring onions. I poured the mixture into the crust and then arranged the blanched fiddleheads on top.
I baked the quiche at 350 for 25 minutes, and it came out just perfect. Serve it with some greens and a simple vinaigrette. You can even throw any leftover fiddleheads that didn’t make it into the quiche into the salad.
Fiddlehead and Feta Quiche Recipe
1 cup fiddleheads
1 par-baked tart crust
1/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup crumbled feta cheese
2 tablespoons chopped spring onions
Wash the fiddleheads thoroughly. Blanche the fiddleheads by placing them in boiling water and cooking for one minute. Drain and let cool.
Meanwhile, parbake the wheat crust to ensure that there is no soggy bottom. If you are using a store-bought pie crust, you don’t have to parbake.
Preheat the oven to 350. Whisk the eggs, cream, salt and pepper until combined. Add the spring onions and feta and combine. Pour into the tart pan. Arrange the fiddleheads on top. Bake for 23-25 minutes, until set.
Remove from the oven and let cool. Remove from the tart pan and enjoy! This quiche can also be enjoyed at room temperature.