Fiddle Head Pie
- 1 uncooked 9 inch pie crust
- 2 cups of fiddle heads sautéed and coarsely chopped
- 1 small onion chopped
- 2 tablespoon of olive oil
- 1 cup of shredded Cheddar cheese
- 4 eggs
- 1 cup half and half
- 1 tablespoon of coarse mustard
- 1 tablespoon of flour
Preheat oven to 350 degrees. Precook pie crust for about 20 minutes.
Sautee fiddle heads in olive oil until tender. Place fiddle heads in pie crust, place cheese on top pf fiddle heads.
Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
Bake at 350 degrees for 50 minutes.
Pie is cooked when knife comes out clean when inserted into pie.
Let set for 5 minutes or so before cutting.
