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Fiddlehead Quiche

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      Title: FIDDLEHEAD QUICHE
 Categories: Cheese, Main dish, Meats
      Yield: 4 Servings
 
      1 c  Milk
    1/2 c  Cream or evaporated milk
      3    Eggs
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Scallions; minced
      1 c  Swiss cheese; grated
     18    Fiddlehead crosiers; cooked
           -- don't use stems
      4 sl Bacon; crisp-fried
           Grated nutmeg
      1    8" pastry shell; unbaked
 
  In a small bowl, combine the milk, cream and eggs; beat with a rotary
  egg beater.  Add the salt, pepper and onions. Sprinkle half of the
  grated cheese in the bottom of the pastry shell. Arrange the
  fiddlehead tips over the cheese, then add the bacon, breaking it into
  bite-sized pieces. Pour in the milk mixture, add the rest of the
  cheese, and grate fresh nutmeg over the top.
  
  Bake at 375 F. for 30 minutes, or until a knife inserted in the
  custard comes out clean.
  
  Yield: 4 to 6 servings.
  
  From _The Wild Flavor_ by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pg. 249. ISBN 0-87477-338-5. Typed for you by
  Cathy Harned.
 
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