Recipe by mollypaul
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Feel free to sub regular leeks or scallions if ramps are unavailable.
Top Review by kaemurphy
I made this over the weekend. It was very good. Next time I will add Parmesan cheese to the egg mix and maybe some spinach or asparagus. It was very good, light and tasty.<br/><br/>Update, made this again, forgot to mention I would cut the ramps into smaller pieces. I added morel mushrooms and diced ham during the saute'. I did add Parmesan cheese into the mixture and on top as directed. This is such a pretty pie when it's done, I should have taken a pic this time. Too late!!
- 1 (9 inch) unbaked pie shells
- 3 cups ramps, bulbs whole
- 1⁄4 cup butter
- 4 large eggs, beaten
- 1 cup sour cream
- salt and pepper, to taste
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Place pie shell in a pie pan and preheat oven to 425°F.
- Thoroughly clean ramps and trim.
- Melt butter in frying pan over medium low heat.
- Saute wild leek bulbs in butter until golden and tender.
- Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
- Salt and pepper to taste.
- Turn batter into pie shell.
- Top with Parmesan cheese then sprinkle lightly with paprika.
- Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
- Serve warm or cold.