Ingredients
- 18 fiddlehead crosiers (cooked)
- 8 pastry shell unbaked
- 3 eggs
- 2 scallions (minced)
- 240 ml milk
- 120 ml cream
- 120 gr swiss cheese (grated)
- 1 gr salt
- 1 gr pepper
- 4 slices bacon crisp nutmeg (sliced fried grated)
In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. Add the salt, pepper and onions. Sprinkle half of the grated cheese in the bottom of the pastry shell. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces. Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top. Bake at 190ºC . for 30 minutes, or until a knife inserted in the custard comes out clean. From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
