It has Bacon!
It has Bacon and Eggs!
It has Bacon, Eggs and…
Fiddleheads!?
Even better!
I have to say, when it comes to flavor, texture and nutrition, it’s best to use freshly picked Fiddleheads from the Ostrich Fern for cooking. However, when there is a bounty of Fiddleheads in the Spring, you will have a surplus of them. When you have surplus of them, you cannot possibly eat them all fresh. So why not blanch them and freeze them!? They will come in handy for those long winter days when Spring time and Fiddlehead season seems so far away. At least there will be greenery in your freezer, and to be honest, the frozen Fiddleheads are pretty good over all. Not as good as fresh, but not bad either. Personally you can’t go wrong with free (time and gas money aside), tasty food.
Frozen Fiddleheads come in handy on nights like these when I want an ‘appy’ type meal. Mini Quiches make great appetizers. They also make a great meal if you eat enough of them. Which I will tell you, is easy enough to do!
Making mini quiches is easy to do; plus they are packed full of protein, veggies, healthy fats and flavor.
Fiddlehead and Bacon Mini Quiche
Ingredients
- 1 cup fresh or frozen fiddleheads (if you use frozen fiddleheads, thaw them out first)
- 1 medium onion
- ¾ cup of chopped, cooked bacon
- 1 tbsp olive oil or other cooking oil
- 4 eggs
- 200ml milk
- 5-6 dashes of Worcestershire sauce
- ¾ tsp of pepper
- 22-24 unsweetened tart shells
- 1 cup of shredded cheese of your choice
Directions
Preheat the oven to 350 degrees F
Add onion and fiddleheads together and sauté in pan with 1 tbsp olive oil until onions are soft and fiddleheads are slightly browned. Transfer to bowl.
In the same pan, cook bacon until fully cooked. Strain out bacon grease. Add cooked bacon to onion and fiddlehead mixture.
On a cookie sheet, place a piece of parchment paper to line the cookie sheet. Place frozen tart shells onto the cookie sheet.
Divide the onion, fiddlehead, and bacon mixture into the tart shells. Leave some head room in the tart shells for the egg mixture.
Pour the egg mixture into the tart shells to fill remaining space. Try not to overflow the egg mixture.
Place the mini quiches in the oven and bake 25min or until the egg mixture is set (cooked thoroughly, but do not over cook).
After 25 min, take the mini quiches out of the oven and divide the shredded cheese (I used Havarti) between the mini quiches. Add more cheese if you’d like.
Place back in oven. Set the oven to low on broil and broil on low for 1-3 minutes until cheese is melted and slightly brown on top.
Remove from oven and enjoy hot or cold!
Fiddlehead and Bacon mini Quiche
(Copy and paste this recipe in Word to print recipe)
Ingredients
-
1 cup fresh or frozen fiddleheads (if you use frozen fiddleheads, thaw them out first)
-
1 medium onion
-
¾ cup of chopped, cooked bacon
-
1 tbsp olive oil or other cooking oil
-
4 eggs
-
200ml milk
-
5-6 dashes of Worcestershire sauce
-
¾ tsp of pepper
-
22-24 unsweetened tart shells
-
1 cup of shredded cheese of your choice
MOOSE, MUSHROOMS, and MUD 