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Savory Fiddlehead Fern and Bacon Quiche

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A savory quiche featuring fresh fiddlehead ferns and smoky bacon in a flaky homemade crust, perfect for brunch with a unique, fresh flavor.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1/4 teaspoon salt (for crust)
  • 1 cup (100 g) fiddlehead ferns, cleaned and blanched
  • 6 slices bacon, cooked and chopped
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) milk
  • 1 cup (100 g) Gruyère cheese, shredded
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine flour and 1/4 teaspoon salt. Add cold, cubed butter and work into flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice water 1 tablespoon at a time, stirring gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Blanch the fiddlehead ferns: Bring a pot of salted water to a boil. Add cleaned fiddleheads and blanch for 2 minutes. Drain and plunge into ice water. Drain again and pat dry.
  4. Cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, reserving some bacon fat in the pan.
  5. Sauté the blanched fiddleheads in the bacon fat for 3-4 minutes until tender and slightly browned. Set aside.
  6. Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, press into pan, and trim excess. Chill for 10 minutes.
  7. Blind bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 5 minutes until lightly golden.
  8. Prepare the filling: In a large bowl, whisk eggs, heavy cream, and milk. Stir in shredded Gruyère, salt, pepper, and thyme if using.
  9. Assemble the quiche: Spread sautéed fiddleheads and chopped bacon evenly over crust. Pour egg mixture on top, filling nearly to the edge.
  10. Bake at 375°F (190°C) for 35-40 minutes until custard is set but slightly jiggly in the center. Cover crust edges with foil if browning too fast.
  11. Let quiche rest for 10 minutes before slicing to allow filling to set.

Notes

[‘Keep butter cold when making crust for flakiness.’, ‘Blind bake crust to avoid soggy bottom.’, ‘Blanch fiddleheads to remove bitterness and ensure safety.’, ‘Use room temperature eggs and dairy for smooth custard.’, ‘Check oven around 30 minutes to avoid overcooking; center should jiggle slightly.’, ‘Metal pie pans yield crispier crust; ceramic pans provide even heat.’, ‘Substitute almond flour or gluten-free mix for gluten-free crust.’, ‘Use plant-based milk and vegan butter for dairy-free adaptation.’, ‘Asparagus tips or sautéed spinach can substitute fiddleheads.’, ‘Quiche can be assembled a day ahead and refrigerated before baking.’]

Nutrition

Keywords: fiddlehead fern, bacon, quiche, brunch, savory, flaky crust, seasonal, spring recipe

Find it online: https://chrisfeasts.com/savory-fiddlehead-fern-and-bacon-quiche-recipe-perfect-for-brunch/