Ramp Quiche
Ready In: 1 hr
Yields: 1 pie
Ingredients
Egg filling
- 3 eggs
- 1 cup evaporated milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Potato crust
- 2 2⁄3-3 cups uncooked potatoes, coarsely grated
- 3 tablespoons vegetable oil
Ramp filling
- 1 1⁄2 cups ramps, chopped
- 1 cup monterey jack cheese, grated
Directions
- 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.
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