Vermont Fiddlehead Pie

Vermont Fiddlehead Pie

Fiddleheads are the leaves of a young fern that’s harvested as a vegetable. They are curled in appearance and have been used as an ingredient in most cuisines worldwide. Fiddleheads are known to have high quantities of antioxidant, as well as a good source of omega-3 and omega 6 fatty acids and vitamins. Fiddlehead ferns are generally abundant during the spring, and a great recipe that originates from Vermont is the Vermont Fiddlehead Pie.


1-2 cups fiddleheads, chopped
1 onion, chopped
2-4 bacon strips, chopped
3 eggs
1 cup cheddar cheese
1 cup cooking cream
1 premade pie crust
2 tablespoons olive oil


Preheat your oven at 300 degrees Fahrenheit and cook the premade pie crust for 15 minutes. While precooking the crust, you may now prepare the rest of the ingredients.
Remember to thoroughly wash the fiddleheads, as they contain microbes that are harmful when consumed. In a pan, heat the olive oil and sautee the fiddleheads and onions for 1-2 minutes. Add the bacon and continue cooking for another 5 minutes. Add the cooking cream and cook for 2-3 minutes.
Pour the ingredients into the pie crust then bake the fiddlehead pie for 1 hour.