Photo of Fiddlehead and Bacon Quiche by WW

Fiddlehead and Bacon Quiche

Points® value
Total Time
55 min
15 min
40 min
Perfect flavour balance: salty turkey bacon, sweet onion, refreshing fiddlehead ferns, and tangy Swiss.


Frozen pie crust

8 slice(s)

Olive oil

2 tsp(s), or vegetable oil

Cooked turkey bacon

3 slice(s), diced


½ cup(s), sliced

Uncooked fiddlehead ferns

2 cup(s), or chopped asparagus spears (1-inch pieces of asparagus spears)

Part-skim ricotta cheese

1 cup(s)

Low-fat Swiss cheese

3 oz, shredded

1% low-fat milk

¼ cup(s)

Egg whites

2 serving(s)

Dijon mustard

2 tsp(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es), ground

Grated Parmesan cheese

1 tbsp(s)


  1. Preheat oven to 375.
  2. Press pie crust into the bottom and up the sides of a 9- inch, removable-bottom tart pan or pie pan. Set aside.
  3. To make the filling, heat oil in a large skillet over medium heat.
  4. Add bacon and cook 4 minutes, until golden brown. Add onion and fiddleheads and sauté 3 to 5 minutes, until soft.
  5. Remove from heat and stir in ricotta, Swiss cheese, milk, egg whites, mustard, oregano, salt, and pepper. Mix well.
  6. Spoon mixture into prepared crust and top with Parmesan cheese. Place tart pan on a baking sheet.
  7. Bake 35 minutes, until a knife inserted near the centre comes out clean and crust is golden brown.
  8. Let stand 10 minutes before slicing.