1whole unbaked pie crusta frozen deep-dish one is fine
1small bunch rampsabout 12 medium, chopped into 1 inch pieces, white bulb and green leaf separated
5slicesbaconfor a vegetarian version, substitute 1 1/2 cups mushrooms
1 1/2cupsheavy creamhalf-and-half or whole milk
Kosher salt and freshly cracked black pepperto taste
1/8teaspoonfresh nutmeggrated (optional)
1 1/2cupsgruyere cheesegrated
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.