Prep 15 mins
Cook 45 mins
Ramps (wild leeks) sound like an exotic vegetable, but they are native to eastern North America and might even grow in your backyard! Look for them in the spring in the wild or at a local farmer's market, their season isn't very long. They give this quiche a nice flavor, similar to what domesticated leeks would taste like. You can use the whole vegetable from the bulb to the tip of the beautiful broad leaves. Any leftovers go well with salad greens. The potato crust blends well with the ingredients but a pie crust can be easily substituted. (Any shredded potato left over can be blended with salt and pepper and fried in hot oil for quick hashbrowns.) The egg and evaporated milk filling is quick and does the job, but for those finicky cooks, a traditional cream filling recipe can easily fill in for it. Finally, this makes a great light meal combined with a spring soup or salad.
- 3 eggs
- 1 cup evaporated milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 2⁄3-3 cups uncooked potatoes, coarsely grated
- 3 tablespoons vegetable oil
- 1 1⁄2 cups ramps, chopped
- 1 cup monterey jack cheese, grated
- Preheat oven to 425 degrees.
- In a medium bowl, beat together egg filling ingredients and set aside.
- In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust.
- Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps).
- Layer ramps and cheese into crust, then pour in egg filling.
- Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.