The basic recipe for this quiche comes from the Bake From Scratch website.  I found the fiddleheads in my local market today.  If you are not familiar with fiddleheads, they are a delicate little vegetable from the fern family and they are packed with nutrients and delicious. They have a very short growing season and when I saw them, I thought this quiche would be the perfect way to feature this amazing, fleeting  spring vegetable.  You could easily substitute asparagus or peas as an alternative. I parboiled the fiddleheads and put them in the filling when I added  the cheese.  For herbs, I chose parsley, dill and thyme, but you can get creative and use your own mixture of favorites.  I love making the quiche in the rectangular pan with a removable bottom –it is a beautiful presentation and makes serving a tranche very easy.  This is an elegant entrée for a light supper and the roasted shallots and cipollini are caramelized in the oven to offer the perfect sweetness. Perfect for a ladies lunch served alongside a salad. Delightful!

Pie Crust in the making….

Click here for the basic recipe from Bake From Scratch.