Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 uncooked 9 inch pie crust
- 2 cups of fiddle heads, sautéed and coarsely chopped
- 1 small onion, chopped
- 2 tablespoon of olive oil
- 1 cup of shredded Cheddar cheese
- 4 eggs
- 1 cup half and half
- 1 tablespoon of coarse mustard
- 1 tablespoon of flour
Directions
Precook pie crust for about 20 minutes.
Sautee fiddle heads in olive oil until tender. Place fiddle heads in pie crust, place cheese on top pf fiddle heads.
Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
Bake at 350 degrees for 50 minutes.
Pie is cooked when knife comes out clean when inserted into pie.
Let set for 5 minutes or so before cutting.
Category:New England Recipes
Category:New England Vegetarian