Before making any recipe with fiddleheads, first clean and parboil them. If necessary, cut off any brown from the ends of the fiddlehead (this should not be a problem if they are freshly foraged!). Remove any excess fern-matter (yes, that is a scientific term) from the sides of the fiddleheads. Bring a pot of water to a rapid boil. Throw cleaned fiddleheads in the water for 30 seconds. Drain in colander and run cold water over the fiddleheads.
Serves 6. Takes about 1 1/2 hrs. or 45 minutes if you ditch the crust (in other words, make a frittata)
1 pie shell
4 Tbs butter
2 cups fiddleheads (cleaned and parboiled)
1 onion (thinly sliced)
2 cups gruyere, cheddar of other sharp cheese
2 cups half and half
6 strips of bacon
Salt, pepper, herbs, garlic, to taste
Preheat the oven to 425. Use a fork to prick holes in the pie crust. Weigh down the crust so it does not rise during baking. Bake crust for 10-12 minutes. Turn oven down to 325.
Cook bacon in skillet over medium heat. Remove bacon. Sautee onion and garlic in bacon fat
Line pie crust with bacon.
Beat the eggs, 1/2 & 1/2, onions, fiddleheads and cheese together. Pour mixture into pie shell over bacon (mixture should come right to the top of the crust).
Bake at 325 for 30 minutes or until you can stick a knife in the middle and it comes out clean.