Wednesday, May 13, 2009

Fiddlehead casserole

When Adele was in Maine last week her sister Corrine gave her a whopping bag of fiddleheads that she had harvested along a stream in Weld. We got right to work using them up, and fiddlehead casserole was the first thing we made.

Here's what you need:
1/2 onion, chopped
a few cloves of garlic
8 eggs
feta cheese
(no salt, the feta takes care of that)

The first step is to fry the onions in butter until translucent.

Butter the bottom and sides of an 8 x 11 1/2" glass dish and spread the onions evenly over the bottom. Then spread a generous layer of fiddleheads over the onions.

Now spread a generous layer of feta cheese over the fiddleheads.

Beat the eggs in a bowl (add milk if you'd like it to be more like a quiche) and pour evenly over the other ingredients. Bake at 350 for about 45 minutes or until eggs have set.

Serve with a side salad or any other veggie.

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