Best 2 Ramp Quiche Recipes

Ramp quiche is a delectable dish that combines the flavors of spring ramps with the richness of eggs and cream. This savory treat is perfect for brunch, lunch, or dinner and can be easily customized to suit your taste preferences. Whether you prefer a classic quiche with a buttery crust or a more modern version with a flaky puff pastry crust, there is a ramp quiche recipe out there for everyone. Ramp quiche is not only delicious but also packed with nutrients, making it a guilt-free indulgence. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a mouthwatering ramp quiche.

Let's cook with our recipes!

RAMP QUICHE

Ramp Quiche image

This recipe calls for ramps leaves only, which is the sustainable way of harvesting ramps (the bulbs take many years to grow back). Also, the pie crust is low fat and very easy to roll out - it's my take on a popular German pie crust called Quark-Ölteig (quark oil pie crust). I always use Greek yogurt instead of quark and it works great as a substitute.

Provided by nch

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
3 tablespoons all-purpose flour
1 teaspoon baking powder
⅓ cup plain fat-free Greek yogurt, or more as needed
2 tablespoons 2% milk
2 tablespoons vegetable oil
1 pinch salt
1 cup low-fat sour cream
½ cup heavy cream
2 large eggs
1 bunch ramps leaves, rinsed and dried
1 teaspoon salt
freshly ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch tart pan.
Combine 1 cup plus 3 tablespoons flour, baking powder, Greek yogurt, milk, oil, and salt in a bowl with a wooden spoon until a ball forms. Add more milk or Greek yogurt, 1 tablespoon at a time, if dough is dry and crumbly.
Transfer dough to a lightly floured countertop and knead with your hands until smooth. Roll out to fit the tart pan. Line the bottom and sides of the tart pan with the dough. Trim any overhang or crimp it. Prick the bottom of the pie crust several times with a fork.
Whisk sour cream, heavy cream, and eggs together in a bowl. Finely chop ramps. Stir chopped ramps into the filling and season with salt and pepper. Pour mixture into the crust.
Bake in the preheated oven until the crust is golden and pulls away from the pan and the filling is set, about 30 minutes. Remove from the oven and let stand for 10 to 15 minutes before cutting.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 25.6 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 6.7 g, Sodium 424.5 mg, Sugar 3.2 g

RAMP QUICHE

Ramp Quiche image

Ramps (wild leeks) sound like an exotic vegetable, but they are native to eastern North America and might even grow in your backyard! Look for them in the spring in the wild or at a local farmer's market, their season isn't very long. They give this quiche a nice flavor, similar to what domesticated leeks would taste like. You can use the whole vegetable from the bulb to the tip of the beautiful broad leaves. Any leftovers go well with salad greens. The potato crust blends well with the ingredients but a pie crust can be easily substituted. (Any shredded potato left over can be blended with salt and pepper and fried in hot oil for quick hashbrowns.) The egg and evaporated milk filling is quick and does the job, but for those finicky cooks, a traditional cream filling recipe can easily fill in for it. Finally, this makes a great light meal combined with a spring soup or salad.

Provided by Valeria

Categories Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 8

Ingredients

3 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 2/3-3 cups uncooked potatoes, coarsely grated
3 tablespoons vegetable oil
1 1/2 cups ramps, chopped
1 cup monterey jack cheese, grated

Steps:

Preheat oven to 425 degrees.
In a medium bowl, beat together egg filling ingredients and set aside.
In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust.
Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps).
Layer ramps and cheese into crust, then pour in egg filling.
Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.

Tips:

Use fresh ramps: For the best flavor, use fresh ramps that are in season. You can find them at farmers markets and some grocery stores.
Don't overcook the ramps: Ramps can become tough if they are overcooked. Cook them just until they are wilted and tender.
Use a variety of cheeses: This recipe uses a combination of Gruyère and cheddar cheeses. You can use other cheeses that you like, such as Swiss, mozzarella, or fontina.
Make sure the quiche is fully cooked: The quiche is done when the center is set and a knife inserted into the center comes out clean.
Serve the quiche warm or at room temperature: This quiche can be served warm or at room temperature. It is also delicious the next day.

Conclusion:

This ramp quiche is a delicious and easy-to-make dish that is perfect for brunch, lunch, or dinner. It is also a great way to use up fresh ramps when they are in season. With its creamy filling, flaky crust, and fresh ramp flavor, this quiche is sure to be a hit with everyone who tries it.