Rampilicious!

Rampilicious Ramps...I love them so.  Here is another really great ramp recipe you might enjoy...

I've shared how to harvest ramps and my Fresh Ramp Pasta recipe (click on the link to learn more).  This Fresh Ramp and Mushroom Quiche recipe is one of my favorites for ramp; there is something about the smoked cheese flavor mixed with the ramps and mushrooms that makes this dish extra special.  I highly recommend it!

Fresh Ramp and Mushroom Quiche

I've adapted the original recipe a bit, but I'm not sure where I got it...
I apologize to the genius who created the basis for this quiche.

Ingredients:
3 tablespoons olive oil
1 large Vidalia onion, cut in half and sliced thin
salt & pepper
8 1/2 ounces ramps (about 30), cleaned (click on the link to read more), the white bulbs sliced thin and the greens julienned, separated
8 ounces portabella mushrooms (morels would be perfect but the season is now over around here; any wild mushroom or your favorite will work)
2 eggs
3/4 cup heavy cream
2 cups grated Apple Smoked Gruyere cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees.  Place the crust in the preheated oven for 10 minutes then remove from the oven and put it on a cooling rack.  Raise the oven temperature to 400 degrees. You can make your own crust if you like, I always go for ready to us...I'm all about home made things, but making home made pie crust is one adventure I haven't been on yet...

Using a large skillet (I prefer cast iron), heat 2 tbsp olive oil over medium heat.  Add the onion and cook, stirring frequently until they begin to brown.

Season with salt an pepper.

Add the ramp bulbs and continue cooking, stirring frequently, until everything begins to caramelize.

Add the remaining oil and mushrooms (butter works well here too, I don't have that in the recipe list but I always use butter when sauteing mushrooms) and cook until all the mushrooms are moistened.

Add the ramp greens and gently stir to combine.

Remove the pan from the heat and allow the mixture to cool.  I transferred the mixture into a bowl because cast iron retains heat for some time...you want the mixture cooled off before adding to the egg and cheese mixture.

In a large bowl, whisk together the eggs and cream, adding a pinch of salt and pepper.

Blend in the two cheeses.

Add the cooked, cooled (doesn't have to be cold, but you don't want it hot) ramp mixture into the egg mixture small amounts at a time (this will temper the egg mixture to ensure they don't cook) and stir until combined.

Place the filling in the partially precooked pastry and bake on the middle rack for 30 minutes.

Reduce the heat to 325 degrees and continue baking for another 20 minutes, or until the filling turns a light golden brown, and a toothpick inserted in the center comes our dry.

Let cool for a few minutes and then cut into serving pieces, serving hot or at room temperature.  We used pie plates for the meal because we had a salad with it and Johny prefers his quiche separated from his salad!  

Do you have a favorite ramp recipe? 

R is for ramps! Visit ABCWednesday for more R posts.

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Lise