Vermont Fiddlehead Pie
Savor the taste of New England with this Vermont Fiddlehead Pie, a delightful seasonal dish that showcases the earthy flavors of tender fiddlehead ferns in a rich and creamy custard. Perfect for spring, this recipe combines blanched fiddleheads, caramelized onions, and sharp white cheddar cheese, all nestled in a flaky, golden pie crust. Fresh thyme adds a touch of herbaceousness, while heavy cream and eggs create a lusciously smooth filling. With its easy preparation and elegant presentation, this savory pie is a unique way to highlight the fleeting beauty of fiddlehead ferns, making it an ideal centerpiece for brunch, lunch, or a vegetarian dinner. Pair with a crisp salad and enjoy a true taste of Vermont!
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Recipe Information
Ingredients
- 2 cups fiddlehead ferns
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 0.75 cup heavy cream
- 1 cup sharp white cheddar cheese, shredded
- 3 large eggs
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 9-inch store-bought pie crust
Instructions
Preheat your oven to 375°F (190°C).
Clean the fiddlehead ferns by rinsing them thoroughly in cold water to remove any dirt or debris, and trim any brown ends.
Bring a pot of salted water to a boil. Blanch the fiddleheads for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
In a medium skillet, melt the butter over medium heat. Add the finely chopped yellow onion and sauté for 3-5 minutes, or until soft and translucent.
Add the minced garlic cloves to the skillet and cook for an additional 30 seconds, being careful not to burn them.
In a mixing bowl, whisk together the heavy cream, shredded cheddar cheese, eggs, thyme leaves, salt, and black pepper until smooth and well combined.
Gently fold the sautéed onions, garlic, and blanched fiddlehead ferns into the cream mixture.
Roll out the pie crust into a 9-inch pie dish. Press the crust firmly into the dish and crimp the edges for decoration, if desired.
Pour the fiddlehead mixture into the prepared pie crust, spreading it evenly.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Enjoy your Vermont Fiddlehead Pie!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 7.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1103 mg | 85% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
