RAMP QUICHE
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
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.
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MiR Aj Baloch Official
[email protected]This is the perfect quiche to serve for breakfast, lunch, or dinner.
G ZADA
[email protected]I'm going to try making this quiche with different types of cheese. I think it would be great with cheddar or Gruyère.
Sk Sourove
[email protected]This quiche is a great way to sneak some vegetables into your diet.
Icsel Garcia De Jesus
[email protected]I'm not sure what went wrong, but my quiche didn't set properly. I think I might have overcooked it.
Belinda Msezane
[email protected]This quiche is a bit pricey to make, but it's worth it for a special occasion.
MD Rafsan Jafor
[email protected]I love the combination of ramps and cheese in this quiche. It's a great way to use up leftover ramps.
Arif Yousafzai
[email protected]This quiche is perfect for a quick and easy weeknight meal. I usually make it on Sundays and then reheat it throughout the week.
Leon Iqbal
[email protected]I'm not a big fan of ramps, but I thought I'd give this recipe a try. I was pleasantly surprised! The ramps added a nice subtle flavor to the quiche.
John Guest
[email protected]I made this quiche for a brunch party, and it was a huge success! Everyone loved it.
Cornelia Potts
[email protected]I followed the recipe exactly, but my quiche didn't turn out as well as I hoped. The crust was a bit too soggy, and the filling was a bit bland.
Aziude Philis
[email protected]This is the best quiche I've ever had! The flavors are incredible, and the texture is perfect.
Linn Linn
[email protected]I've made this quiche several times now, and it's always a hit. My friends and family love it!
Jangeer Jangeerk
[email protected]This quiche was easy to make and turned out perfectly. I used a store-bought pie crust to save time, and it worked great.
LaDavion Leach
[email protected]I was a bit skeptical about using ramps in a quiche, but I'm so glad I tried it! The unique flavor of the ramps really made this dish special.
Alexis Ontiveros
[email protected]This ramp quiche was a delightful surprise! The flavors of the ramps and cheese complemented each other perfectly, and the quiche had a lovely golden crust. I will definitely be making this again.