Ramps (Wild Leeks) Pie
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
- paprika
directions
- 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.
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Reviews
-
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!!
RECIPE SUBMITTED BY
Molly53
United States