Fiddlehead Pie

I recently received some fiddlehead ferns.  Those who are unaware, fiddlehead ferns are immature ostrich ferns and are harvested in the spring mainly from Nova Scotia, New Brunswick, Quebec and Ontario. They are quite tasty, somewhat like asparagus in flavour.  

Fiddleheads can be sauteéd with a little butter, garlic, and onion.  But I found a recipe for fiddlehead pie.  You will need the following:

1 frozen (or homemade) piecrust
2 cups chopped Fiddleheads
1 small onion
2 Tbs. olive oil
1 cup shredded cheddar
4 eggs
1/2 cup sour cream 

1/2 cup milk
1 Tbs. coarse mustard
2 Tbs. flour

Preheat oven to 350°F. Press pie crust into a prepared 9" tart pan.  After preparing the Fiddleheads for cooking, sauté onions and Fiddleheads in olive oil for 6-8 minutes then place in crust. Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.

Bake at 350° for about 50 minutes (full cooked fiddleheads). Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot and goes well with violin lessons! Serves 3-5

Sorry, the picture isn't that great.  I thought about the photo after I had some to eat.  I couldn't resist.