Quiche with Ramps, Bacon and Gruyere
A creamy, custardy quiche filled with seasonal ramps (wild leeks), smoky bacon and nutty gruyere cheese. You can sub scallions for the ramps if you can't find them.
Servings: 4 -6 servings
Ingredients
- 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
Instructions
- 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.
Notes
If ramps are not available, substitute scallions and add add one chopped garlic clove.
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