1 cup milk
1 cup fiddleheads, cooked, chopped
2 tablespoons leeks, chopped,cooked
1 to 2 tablespoons parsley, chopped
1 cup cheddar cheese, mild, shredded
1 pie crust , partially baked, 9 or 10"
8 whole cooked fiddleheads
Beat the eggs with the milk until blended. Fold in the chopped
fiddleheads, leeks, and parsley, and half of the grated cheese.
Season with salt to taste. Turn into the partially baked shell and
sprinkle on the remaining cheese. Decorate the edge with whole
fiddleheads. Bake in a preheated 350 oven for 40 minutes, or until
set. Let rest 10 minutes before serving.