Ramp Quiche Recipes

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QUICHE WITH RAMPS, BACON AND GRUYERE



Quiche with Ramps, Bacon and Gruyere image

Provided by Emily Clifton - Nerds with Knives

Time 1h

Number Of Ingredients 8

1 whole unbaked pie crust (a frozen deep-dish one is fine)
1 small bunch ramps (about 12 medium, chopped into 1 inch pieces, white bulb and green leaf separated)
5 slices bacon (for a vegetarian version, substitute 1 1/2 cups mushrooms)
4 large eggs
1 1/2 cups heavy cream (half-and-half or whole milk)
Kosher salt and freshly cracked black pepper (to taste)
1/8 teaspoon fresh nutmeg (grated (optional))
1 1/2 cups gruyere cheese (grated)

Steps:

  • Preheat the oven to 375ºF
  • If using homemade, roll out the pie crust and press it into a large fluted deep dish pie or tart pan.
  • Chop the bacon into large bite-sized pieces and fry in a large skillet over medium heat until cooked, but still chewy, 7 minutes. Set aside to cool. Remove all but 1 tablespoon of fat from the pan and add white ramp bulbs. Cook on medium until soft and slightly caramelized, 3 minutes. Add green ramp leaves and cook until wilted, 1 minute more. Remove and set aside to cool.
  • Whisk the eggs and milk in a large bowl and season with salt, pepper and a small grating of fresh nutmeg, if using.
  • To the pie shell, evenly sprinkle in half the cooled bacon, ramps and cheese. Pour over the egg mixture. Add the rest of the bacon, ramps and cheese.
  • Bake on a foil-lined baking tray for 40-45 minutes. Allow to cool slightly before cutting.

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

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

CRAB QUICHE



Crab Quiche image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
  • Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

GRILLED RAMP AND ASPARAGUS QUICHE



Grilled Ramp and Asparagus Quiche image

Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like flavor, can also be substituted with leeks, scallions, and onions.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch quiche

Number Of Ingredients 23

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup plus 3 tablespoons unsalted butter, cut into small pieces and chilled
1/4 cup plus 2 tablespoons ice water
1 tablespoon lard, chilled
1/2 teaspoon coarse salt
6 cups dried beans
Coarse salt and freshly ground black pepper
6 ounces asparagus, cut into 1-inch pieces, peeled if jumbo
8 ounces ramps (about 20), trimmed and washed
1 tablespoon extra-virgin olive oil
1 tablespoon canola oil
7 ounces hen-of-the-woods mushrooms, torn into large pieces
1/2 cup thinly sliced spring garlic
2 tablespoons thinly sliced shallots
3 tablespoons unsalted butter
1 tablespoon minced fresh marjoram
2 cups heavy cream
1 1/2 cups whole milk
6 large eggs
2 large egg yolks
Pinch of mace
4 ounces Emmenthaler cheese, grated
6 ounces goat cheese, crumbled

Steps:

  • Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
  • In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
  • Preheat oven to 350 degrees.
  • Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
  • Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
  • Make the filling: Preheat oven to 325 degrees.
  • Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
  • Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
  • Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
  • Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
  • Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
  • Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
  • Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.

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

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.

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