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Fiddlehead Quiche Prep Time: 10 Minutes Cook Time: 55 Minutes Ready Time: 65 Minutes Ingredients 1 tbsp butter 1 large white onion, chopped 2 cloves garlic, chopped 2 cups fresh fiddleheads, cleaned, cooked, and chopped 1 (25 cm/10") frozen pie shell ½ cup Cheddar cheese, grated 1 tbsp fresh oregano, chopped ½ tsp chili pepper flakes 5 large eggs 1/2 cup heavy cream ½ tsp salt ½ tsp black pepper, freshly ground 1/4 cup goat cheese, crumbled Directions 1. In a medium saucepan sauté the onions, garlic and fiddleheads in butter until the fiddleheads are tender and the onions are caramelized. 2. Remove from the heat and set aside. 3. Bake the pie shell at 375?F for 10 minutes until partially cooked. 4. Sprinkle the Cheddar, sautéed vegetables, oregano and chili pepper flakes along the bottom of the pie shell. 5. Lightly beat the eggs along with the cream and the salt and pepper and pour over the vegetables and cheese. 6. Sprinkle the goat cheese over top. 7. Preheat oven to 350?F. 8. Set the pie on a cookie sheet and bake for 45 minutes or until the filling is set. 9. Cut the pie into 6 pieces and serve.
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