If you have the chance to find ramps at your local farmer’s market, we have the perfect Ramps & Parmesan Quiche recipe for you. Its wild onion flavor pairs beautifully with parmesan. This quiche is so simple to make that even the to-die-for parmesan crust comes together in no time. Feel free to make crust leaves if you feel ingenious; otherwise, just roll the extra dough over the edges. Trust me, you don’t want to waste it. Served with a simple green salad, this quiche makes a perfectly balanced lunch.
1 1/2 cup all-purpose flour
1 pinch of salt
1/3 cup parmesan cheese, grated
6 tbsp unsalted butter, chilled
1 large egg
3 tbsp water, chilled
1 bunch of ramps
1/2 cup parmesan cheese, grated
100ml half-and-half or whole milk
2 eggs
Salt and pepper
1. In a large bowl, mix together salt, parmesan cheese and flour.
2. Add cold butter cut into small cubes on the top of the flour mix. Working quickly with your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add the egg.
4. Gradually add the chilled water, a tablespoon at a time. Work the dough until it comes together.
5. Form the dough into a ball, wrap it in plastic film, and chill it in the fridge for at least an hour or overnight.
6. Roll the chilled dough into a round shape and place it in a pie dish. Decorate the edge with pie dough leaves if desired, using an egg wash to attach them.
7. Preheat the oven to 400F (200C)
8. Prick the dough every few inches with a fork to allow steam to escape. Chill the crust in the fridge for 15 minutes.
9. Blind bake the crust for 15 minutes by covering it with baking paper and weighing it down with pastry weights (dried beans, rice…).
10. Remove the weights and paper and bake for another 5 minutes until lightly golden. Set aside to cool.
11. Wash the ramps and slice the bulbs. Roughly chopped the leaves. Reserve 4 leaves for decoration.
12. Heat a tablespoon of olive oil in a large pan over medium heat. Sauté the sliced bulbs and chopped leaves for 5-10 minutes, stirring occasionally. Set aside.
13. In a mixing bowl, lightly whisk the eggs with the half-and-half and parmesan cheese. Season with salt and pepper to taste.
14. Set the oven to 375F (190C)
15. Spread the sautéed ramps evenly over the bottom of the quiche crust.
16. Pour the parmesan filling over the ramps.
17. Garnish with reserved ramps leaves on top.
18. Bake for 30 minutes at 375F (190C), or until the filling is set and the crust is golden brown.
19. Allow the quiche to cool for 10 minutes before serving.
Cheers Xx
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