Recipe - Fiddlehead Quiche

1 cup Milk
One half cup Cream or evaporated milk
3 Eggs
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Scallions; minced
1 cup Swiss cheese; grated
18 Fiddlehead crosiers; cooked
don't use stems
4 sl Bacon; crispfried
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 bitesized 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 0874773385. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini