Fiddlehead Quiche

Ingredients

1 pie crust
3 large eggs
1 cup cheddar cheese (shredded)
1 cup milk *
6 pieces bacon, cooked and crumbled *
1/4 cup onion
1 cup fiddleheads, steamed 5 minutes *
1/4 tsp salt and pepper
handful of chopped chives
* almond milk can be substituted; bacon can be omitted; fiddleheads can be chopped if you choose.

Directions

1. Preheat oven to 425º. Press crust into 9″ pie pan. Cinch edges of crust with fingers.
2. Gently cover with double thickness aluminum foil. Bake empty crust for 8 minutes.
3. Remove foil and bake another 4 minutes.
4. Reduce oven temperature to 325º.
5. Cook & crumble bacon, chop onion, shred cheese.
6. Whisk eggs & milk in medium size bowl. Add bacon, onions, chives, cheese, salt and pepper.
7. Stir in fiddleheads, reserve 10 for top of quiche.
8. Pour mixture into pie crust. Arrange 10 fiddleheads on top clockwise, to look pretty.
9. Bake 25-30 minutes. Check by sticking a knife in the center of the quiche, done when knife comes out clean.
10. Cool slightly and serve.