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–+ servings

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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.