This dish is really more like a quiche. Fiddleheads are particularly popular in New Brunswick however I got this recipe from a couple who came from Vermont. It's a great new way to enjoy an old favorite. This dish may be served cold, warm, or hot, and is superb with a tossed green salad.

FIDDLEHEAD PIE

• 1 uncooked 9-inch piecrust
• 2 cups of Fiddleheads, coarsely chopped
• 1 small onion
• 2 tablespoons of olive oil
• 1 cup shredded cheddar cheese, either sharp or mild
• 4 eggs
• 1 cup half milk and half cream
• 1 tablespoon coarse mustard
• 2 tablespoons flour

1. Precook the piecrust in a 350-degree oven.

2. Sauté the onions and Fiddleheads in olive oil and place in the precooked crust. Sprinkle the cheese evenly over the top. Blend the eggs, mustard, flour, half and half, and pour over other ingredients.

3. Bake at 350 degrees for about 50 minutes. The pie will be cooked when a knife inserted into the center comes out clean.