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4.67 from 3 votes

Quiche with Ramps, Bacon and Gruyere

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 -6 servings
Author: Emily Clifton - Nerds with Knives


  • 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


  • 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.


If ramps are not available, substitute scallions and add add one chopped garlic clove.
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