Emma Alter

DCL

I've written a number of times about Toronto chef Jamie Kennedy both here and on TreeHugger for his long time commitment to local and seasonal food . My son's girlfriend recently started working in one of his restaurants and she sent me a note the other day saying she had been thinking of me because the weekend menu was filled with fiddleheads. She sent me the ingredient list for a soup they were serving and it turned out to be the wild leek soup recipe that I gave you last week, but with fiddleheads added.

I've been adding fiddleheads to all sorts of things in the past week, since they made their first appearance at the farmers' market. One of my all-time favourite Soup of the Week recipes is the fiddlehead soup I published last year. I thought I would give them a try in a quiche and it turned out to be quite delicious. I used sharp cheddar cheese, because that is what I had on hand, but you can use Gruyere as well. Serve it with a salad of spring greens, and you have a wonderful light supper, or you could serve it at room temperature for a brunch dish. I just made this up as I went along, so feel free to make any changes.

Fiddlehead Quiche

For the crust:

1 ¼ cups unbleached all-purpose flour 2-3 tbsp cold unsalted butter ½ tsp salt ice water

1. Place the flour, butter and salt into the bowl of a food processor. Pulse until it resembles coarse meal. Add water in small amounts and pulse, just until the dough sticks together. You should let the dough rest in the refrigerator for an hour, but I've been known to roll it out right away.

2. Roll out dough and place it into a pie plate, trimming the edges.

For the quiche:

1 cup fiddleheads, cleaned and boiled or steamed until tender, about 5 minutes 4 large eggs 1 cup half and half cream 1 cup cheddar cheese, grated 1 tsp salt ½ tsp cayenne pepper

1. Preheat oven to 375F. Arrange cooked fiddleheads on the bottom of the pie crust.

2. In a bowl, whisk the eggs, and add the rest of the ingredients, stirring to mix them together. Pour the mixture over the fiddleheads. Bake in the oven until set, and golden brown on top, about 35 minutes. Let the quiche rest for 5 minutes before serving.

Difficulty Level: Easy