Yankee Fiddlehead Pie (or Quiche)

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• 4 eggs
• 1 cup milk
• 1 cup fiddleheads, cooked -- chopped
• 2 tablespoons leeks -- chopped,cooked
• 1 tablespoon parsley, chopped -- or 2
• 1 cup cheddar cheese, mild -- shredded
• salt
• 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.

Note : For those of you who do not have access to these wonderful greens, their flavor is often described as similar to a combination of asparagus, artichokes, and broccoli. They are available canned or frozen in some areas. Though shipping is bound to be high, you might find fresh fiddleheads online in the Spring. Earthy Delights usually has them fresh in the spring and might have frozen at other times.
Recipe from The "LL Bean Book of New England Cookery"