Rustic Ramp & Mushroom Quiche

I have an obsession with ramps right now. These wild leeks remind me of chives but with a much more powerful taste and scent. Basically, anytime a recipe calls for chives, if I have ramps on hand, I will definitely use those. Check out these ramp biscuits I made last year! I’ve made them with chives many times and people go nuts over them but when I can make them with ramps, I am a happy foodie. If you’ve never seen ramps in your local grocery store and you are searching everywhere for them, I hate to tell you that you might never find them! Try a local Farmer’s Market or CSA program and in the early spring, you can be sure ramps will be for sale. So go out and get them now! Go on! Buy lots of  them and you can freeze for later. I just bought three huge bunches, cleaned them all and made cups and cups of ramp pesto to freeze. Now I can enjoy ramps year round to make recipes like this light and fluffy quiche. And every bite is filled with ramps. I even put ramps in the butter to make the crust! Yup, homemade ramp butter.

Ramp & Mushroom Quiche

Crust
1 1/4 cups all-purpose flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup ramp butter (recipe below)
4-4 Tbsp ice water

Ramp Butter
1 stick (1/2 cup) butter, softened
2 ramps, finely chopped
1/2 tsp lemon zest
1/4 tsp salt
1/8 tsp black papper

Filling
3 Tbsp butter
6 ramps + 2 for decoration
8 oz. sliced mushrooms (any kinda of mushroom is fine)
3 eggs
1 cup milk
1/2 cup parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
4 garlic cloves + olive oil (for roasting garlic)

I started with the butter since that was the base of the crust. You can use this process with any herbs you want! I combined the butter, ramps, lemon zest, salt and pepper. I placed the butter on a sheet of plastic wrap and rolled the butter into a log shape. I refrigerated the butter until firm.

Once the butter was ready, I prepared the dough for the crust. In a large bowl, I combined the flour and salt. I cut the butter into cubes and mixed together the flour and butter with a pastry cutter until the consistency of coarse sand. You can use a fork for this process if you don’t have a pastry cutter.

I added the ice water, 1 tablespoon at a time, and stirred with my hands until the dough was just combined. I wrapped the dough with plastic wrap and refrigerated for 30 minutes. You can definitely make this dough a day ahead or you can freeze the dough for up to 3 months.

While the dough was setting up in the fridge, I preheated the oven to 375 degrees F.  I placed the peeled garlic cloves in a pocket of foil, poured some olive oil on the garlic and wrapped it tight. I placed the garlic in the oven to give it time to roast for the filling.

I roughly chopped the white part of the ramps and separately sliced the leaves.

I melted the butter in a large saucepan then added the white part of the ramps. I sautéed the ramps for 2 minutes then added the mushroom, salt and pepper and cooked for another 5-7 minutes, until soft. I set aside the ramp and mushroom mixture to cool.

While the sautéed ramps and mushrooms were cooling, I removed the dough from the fridge and set it on the counter for a few minutes to warm up to room temperature. I prepared a springform pan with cooking spray. You can also use a tart pan with a removable bottom for a prettier look. I placed the dough in the center of the pan and spread it out using my hands until it covered the entire bottom of the pan and went around 2 inches up the sides. I pinched together any holes in the dough. Your dough does not have to be perfect! That’s why it’s called a rustic quiche.

Once the ramp and mushroom mixture was cool, I whisked together the eggs and milk and added the cooked veggies and sliced ramp leaves. I added the parmesan and stirred to combined. I removed the garlic from the oven and sliced the cloves. I poured the filling into the crust then topped with the roasted garlic cloves and a few extra whole ramps.

I baked the quiche for 30-35 minutes, until the filling was set and the crust was browning. I set the quiche on the counter for 30 minutes before opening up the springform pan and cutting the first slice.

Ramps in every bite!

Rustic Ramp & Mushroom Quiche

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Ingredients

Crust

1 1/4 cups all-purpose flour

1/2 tsp salt

1 Tbsp sugar

1/2 cup ramp butter (recipe below)

4-4 Tbsp ice water

Ramp Butter

1 stick (1/2 cup) butter, softened

2 ramps, finely chopped

1/2 tsp lemon zest

1/4 tsp salt

1/8 tsp black papper

Filling

3 Tbsp butter

6 ramps + 2 for decoration

8 oz. sliced mushrooms (any kind of mushroom is fine)

3 eggs

1 cup milk

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp black pepper

4 garlic cloves + olive oil (for roasting garlic)

Instructions

Combine the butter, ramps, lemon zest, salt and pepper. Place the butter on a sheet of plastic wrap and roll into a log shape. Refrigerated the butter until firm.

Once the butter is ready, prepare the dough for the crust. In a large bowl, combine the flour and salt.

Cut the butter into cubes and mix together the flour and butter with a pastry cutter until the consistency of coarse sand. You can certainly use a fork for this process.

Add the ice water, 1 tablespoon at a time, and stir with your hands until the dough is just combined. Wrap the dough with plastic wrap and refrigeratw for 30 minutes. You can definitely make this dough a day ahead or you can freeze the dough for up to 3 months.

While the dough is setting up in the fridge, preheat the oven to 375 degrees F.

Place the peeled garlic cloves in a pocket of foil, pour some olive oil on the garlic and wrap it tight. Place the garlic in the oven to give it time to roast for the filling.

Roughly chop the white part of the ramps and separately sliced the leaves.

Melt the butter in a large saucepan then add the white part of the ramps. Sauté the ramps for 2 minutes then add the mushroom, salt and pepper and cook for another 5-7 minutes, until soft. Set aside the ramp and mushroom mixture to cool.

While the sautéed ramps and mushrooms are cooling, remove the dough from the fridge and set it on the counter for a few minutes to warm up to room temperature.

Prepare a springform pan with cooking spray. You can also use a tart pan with a removable bottom for a prettier look.

Place the dough in the center of the pan and spread it out using your hands until it covers the entire bottom of the pan and goes around 2 inches up the sides.

Pinch together any holes in the dough. Your dough does not have to be perfect! That’s why it’s called a rustic quiche.

Once the ramp and mushroom mixture is cool, whisk together the eggs and milk and add the cooked veggies and sliced ramp leaves.

Add the parmesan and stir to combine.

Remove the garlic from the oven and slice the cloves.

Pour the filling into the crust then topp with the roasted garlic cloves and a few extra whole ramps.

Bake the quiche for 30-35 minutes, until the filling is set and the crust is browning.

Set the quiche on the counter for 30 minutes before opening up the springform pan and cutting the first slice.

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https://melindastrauss.com/2013/05/30/rustic-ramp-and-mushroom-quiche/