Fiddlehead And Goat Cheese Quiche

• 1 store-bought or homemade pie crust
• 2 cups fiddleheads (read note above)
• 2 garlic cloves, minced
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 2 egg yolks
• 1 teaspoon kosher salt
• Pinch red pepper flakes
• 8 ounces goat cheese, crumbled

1. To prepare the fiddleheads, trim the bottom stalks from the shoot. Once well-trimmed, rinse well, doing the best you can to rid them of the brown papery skins. Bring 6 cups of water and a healthy pinch of salt to a rolling boil in a large pot. Add fiddleheads and boil for about 10 minutes. Drain fiddleheads in a colander and run under cold water to halt cooking. Note: it's okay if the water you drain is a little brown.
2. Preheat the oven to 350 degrees. Fit the pie crust in a 10 inch pie plate. Trim any overhanging dough and crimp the edge if you're feeling fancy. Note: if using a homemade pie crust, consider adding pie weights and baking for 20-30 minutes, or until the crust is firm and lightly browned. This will make for a crispier quiche crust. If using store-bought, this step isn't necessary.
3. In a medium bowl, whisk together the eggs and egg yolks. Add the milk, cream, and salt. Whisk until everything is well-combined.
4. Spread fiddleheads along the bottom of the pie crust. Crumble goat cheese over the fiddleheads. Sprinkle red pepper flakes over the goat cheese.
5. Pour the egg and milk mixtures over the fiddleheads and goat cheese.
6. Bake until the center of the quiche has set and the top is golden brown, about 40 minutes.
7. Remove from the oven and cool slightly. Cut into 8 wedges and serve.

storebought, fiddleheads, garlic, milk, heavy cream, eggs, egg yolks, kosher salt, red pepper, goat cheese

Taken from food52.com/recipes/71026-fiddlehead-and-goat-cheese-quiche (may not work)