Fiddlehead Quiche

• 1 cup milk
• 1/2 cup evaporated milk
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons scallions, spring or green onions minced
• 1 cup swiss cheese grated
• 18 each fiddlehead crosiers cooked, don't use stems
• 4 slices bacon crisp-fried
• 1 x nutmeg grated
• 1 x pie shell (9 inch) unbaked

1. In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater.
2. Add the salt, pepper and onions.
3. Sprinkle half of the grated cheese in the bottom of the pastry shell.
4. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces.
5. Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top.
6. Bake at 375F (190C).
7. for 30 minutes, or until a knife inserted in the custard comes out clean.

milk, milk, eggs, salt, black pepper, scallions, swiss cheese, crosiers, bacon crisp, nutmeg, pie shell

Taken from recipeland.com/recipe/v/fiddlehead-quiche-33780 (may not work)