Yesterday, I had a revelation: I could make quiche crust out of Saltines! A quick internet search revealed that I wasn't, in fact, the pioneer I had thought myself to be. But no matter, I'm still claiming this as an invention of my own culinary mind, cooked up in isolation on this beautiful Spring weekend that I've shared exclusively with Dan, who is currently recovering from surgery he had this past week. (He's feeling better every day and recovering splendidly, by the way!)
Lily brought me a bag of beautiful fiddlehead ferns from the Union Square Greenmarket, but you could swap them out for any green vegetable - spinach, asparagus, kale, fresh herbs, broccoli - on and on. Just make it green, because it's the middle of May and we're surrounded by it!
Easy Fiddlehead Quiche with Saltines Crust
makes 8 servings
35 Saltine crackers, crumbled
4 tablespoons butter, melted
2 oz. Pecorino Romano, shaved
1 cup fiddleheads, blanched
6 eggs, well beaten
salt and pepper
Grease a 9-inch pie pan and preheat the oven to 350 deg. F. Combine the Saltine crumbs and melted butter and press evenly into the bottom and sides of the pie plate. Pre-bake the crust for 5 minutes.
Remove the crust from the oven and start building the rest of the quiche: arrange a layer of Pecorino shavings, then the fiddleheads, then pour in the eggs, seasoned with salt (not much - the cheese is salty) and pepper.
Bake for 30 minutes, until the egg is set. Remove and let cool. Serve warm or at room temp.