About the Recipe
Foraging season for me begins when the fiddleheads (ostrich ferns) start to shoot up which is a great way to begin as they are visually striking and one of the few things I forage that I use in savory baking. This fiddlehead quiche is the perfect bake to start the season with as it makes for a great spring weekend breakfast or easy weeknight meal.
Ingredients
For the crust:
2 cups all purpose flour
1 1/2 teaspoons salt
1/3 cup vegetable shortening, chilled
1/3 cup + 2 tablespoons unsalted butter, chilled and cubed
6 -8 tablespoons ice water
1 egg white (this is for the egg wash when blind baking)
For the quiche:
You will want all of the ingredients warmed up/cooled down to room temp
6 large eggs
1 1/4 cup whole milk
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup chives, thinly sliced
5 strips of bacon, cooked and broken into pieces
3 oz goat cheese, cut into chunks
20-25 fiddlehead ferns
Preparation
Fiddlehead Prep:
Fiddleheads must be boiled before consuming to make them safe for consumptions but its easy to do
Step 1
Gently but thoroughly rinse your freshly picked fiddlehead ferns.
Step 2
Remove any brown papery bits and give them a final rinse. Can be stored in the fridge at this point for up to two days.
Step 3
In a small saucepan, bring 2" of water to a boil. Trim brown ends off of the fiddleheads and then boil for 10-15 minutes until tender and water has turned a dark tea color.
Step 4
Drain and rinse under cold water to stop the cooking process. Pat dry before using in your quiche.
Make the crust:
Step 1
In a large bowl, whisk together flour and salt.
Step 2
Add shortening and blend into flour until only small pieces remain. Add your butter cubes and squish them into the flour mixture, leaving them in mostly larger flattened pieces. This method creates a workable dough that is also full of flaky layers.
Step 3
Sprinkle ice water over mixture 2 tablespoons at time and toss with a fork after each addition. You may not need all the water so feel with your hands as you go. You want the dough to just hold together without feeling dry.
Step 4
Knead/fold the dough 3-4 times until it comes together. Flatten into a disc, wrap in plastic and chill for at least 2 hours.
Step 5
Set oven to 425 degrees. You can use either a 9" pie plate or tart tin for this recipe. If using a tart tin, you may not need the full amount of quiche mixture.
Step 6
Roll dough into a 14" round. Carefully line your plate/tin by lowering the dough and gently pressing it into all of the corners of your plate/tin. If using a pie plate, trim and crimp your edges as desired. If using a tart tin, trim off excess dough. Use a fork to prick the dough all over. Place in fridge to chill for 15-20 minutes before baking
Step 7
Line your dough with parchment paper, fill with pie weights and bake for 20 minutes until edges are set and slightly golden and parchment lifts out easily.
Step 8
Place back in the over 8 more minutes. Where there is 3 minutes remaining, apply the egg wash to the bottom and sides of your crust using a pastry brush. Pop back into the oven to finish.
Cool on a rack while you prepare your filling.
Make the quiche:
Step 1
Heat oven to 350 degrees.
Step 2
Whisk together eggs, milk, cream, and seasonings. Set aside.
Step 3
Sprinkle chives and bacon pieces over bottom of crust. Arrange fiddleheads in desired pattern (this may not be visible after baking so no need to waste too much time on it.) Place goat cheese pieces between the fiddleheads.
Step 4
Gently pour the egg mixture over your fillings. Bake for 45-55 minutes (using a pie plate will take longer) until the edges are set and center has a slight wobble.
Step 5
Cool for 10-15 minutes before removing from tart tin. Serve warm or at room temp. Reheat in a 350 degree oven for 15-20 minutes if eating the next day.