Vermont Fiddlehead Pie

• 1 uncooked 9-inch pie shell
• 2 cups fiddleheads, coarsely chopped (can substitute broccoli or zucchini)
• 1 small chopped onion
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese (, sharp or mild)
• 4 eggs
• 1 cup evaporated milk or 1 cup half-and-half cream
• 1 tablespoon coarse mustard
• 2 tablespoons flour

1. Precook piecrust in preheated 350-degree oven (prevents soggy crust).
2. Saute fiddleheads and onions in olive oil.
3. Put in precooked crust followed by cheese.
4. Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
5. Bake at 350-degree oven for 50 minutes.
6. Pie is cooked when knife comes out clean when inserted in pie.
7. Let set for 5 minutes or so before cutting.
8. Serve hot, warm, or cold as you would quiche.
9. (Real Vermonters DON'T eat quiche).

pie shell, fiddleheads, onion, olive oil, cheddar cheese, eggs, milk, coarse mustard, flour

Taken from www.food.com/recipe/vermont-fiddlehead-pie-17688 (may not work)