Print Recipe

Fiddlehead Quiche


  • 1/2 cup coconut flour
  • 1/2 cup ground cashews (Trader Joe’s Just Cashew Meal works, or you can grind your own in a food processor)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 4 Tbsp butter, melted


  • 1 cup+ fiddleheads, cleaned
  • 2 slices bacon, chopped
  • 6 eggs (ideally, from pasture-raised chickens)
  • 2 cups shredded cheddar cheese (ideally from grass-fed cows)
  • 1/2 teaspoon sea salt
  • black pepper


Prepare the crust

  1. Mix all ingredients, press into a pie plate in one even layer. Blind bake at 350 F for 10 minutes, or until lightly golden brown. Let cool.

Prepare fiddleheads

  1. Blanch fiddleheads in a pot of boiling water. Cook for 1-2 minutes, then place in a strainer. Rinse under cool water to stop the cooking process and preserve the bright-green color. Pat dry.

Assemble the quiche

  1. In a medium bowl, mix eggs, half of the cheese, salt, and pepper.
  2. Place bacon, fiddleheads, and remaining half of the cheese into the crust.
  3. Pour egg mixture over the top.
  4. Bake at 350 F for 35-45 minutes, or until cooked through.
  5. Let sit for 15 minutes before serving.

Recipe Notes

NOTE: If you do not eat dairy, use coconut oil for the crust. Omit cheese from filling, add an additional 3+ eggs, and use one full teaspoon of salt.

Why eggs from pasture-raised chickens & cheese from grass-fed cows?