Fiddlehead and Swiss Chard Pie

A savory quiche-like pie with fresh spring vegetables.

Mix the vegetables into the pie ingredients, bake, and serve.

Ingredients

• 8oz fiddleheads, or another vegetable like asparagus

• 1 bunch of rainbow Swiss chard, or other greens

• 4 eggs

• 1 tsp salt

• 50g (1/2 cup) shredded pecorino romano, or another cheese

• 100g (1/2 cup) vegetable oil

• 120g (1 cup) all-purpose flour

• 1 tbsp baking powder

• 1 onion, diced

Instructions

1. Preheat the oven to 350 F. Grease a 9-inch pie dish.

2. Bring a pot of salted water to a boil. Cook the fiddleheads for 10 minutes. When there are about 2-3 minutes left, add in the Swiss chard. Drain the vegetables.

3. Meanwhile, whisk the eggs, salt, cheese, and oil together in a large bowl. Whisk in the flour and baking powder.

4. Fold in the diced onion and cooked vegetables. Pour the mixture into the prepared pan.

5. Bake for 45-50 minutes. Let cool for 10 minutes before serving.