Fiddlehead pie: a recipe

Making this pie was not as exhausting as it might seem...

It's really a quiche but I had to call it a pie because, according to the recipe:

This is called a pie and not a quiche because Vermonters do not eat quiche.

Well, alrighty then ... pie it is.

A little background: Fiddleheads are actually the unfurled frond of a fern, which looks very much like the curled end of a violin. While they may be found on different varieties of edible ferns all over the world (they are especially beloved in France, I'm told), they are traditional in Northern New England (Maine, more specifically), as well as in Quebec and the Maritimes in Canada.

Full disclosure: I am a New Englandah but this is my first experience with fiddleheads. I did not grow up in a very food-adventurous household and, when interesting local foods became chic and cool, I was long gone to the South, where I learned about things like okra (bleeeeeck), collards (yum yum) and grits (best with sausage and cheese).

So, being back home in New England now, I figured I had to give fiddleheads a try this year to see what all the fuss is about.