Show #301

Use this wild edible for a great quiche

Ingredients:

4 cups whole ramps, cleaned and chopped
3 tablespoons evcp olive oil
sea salt
black pepper, ground
1 quiche custard, see recipe
1 quiche crust, see recipe
1/2 cup raw milk cheddar, freshly grated
2 tablespoons parmesan cheese, freshly grated

Directions:

Preheat the oven to 350 degrees

In a preheated saute pan large enough to hold the ramps add one tablespoon olive oil followed by the ramps. Saute the ramps over medium heat, seasoning with the salt and pepper for 10-15 minutes and or untill the ramps have a nice browned caramalized edges and are tender. Remove from pan and let cool.

Spread the grated cheese evenly over the bottom of the prepared quiche crust and follow with the cooled ramps.

Pour the custard into the quiche shell to within 1/4 inch of the top of the crust and scatter the parmesan over the top. Place the quiche in the middle center of the preheated oven and bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving.

Serve warm or room temperature.

Notes:

Because the baking time of quiche is so short raw vegetables would never have time to cook properly so i have always found it far better to cook the vegetables ahead of time bringing them to their peak flavor and texture potential. This makes a far tastier quiche without the pitfalls of undercooked & underflavored vegetables with a watery quiche base.

Serving Size: 8