Spring Quiche


After stopping by the farmers market on a lovely spring afternoon, I decided to buy the best of our spring produce; ramps, asparagus, and these little baby potatoes. I was thinking quiche, so I also picked up herbed chevre. I like quiche because it is very easy to make, you can put anything in it and its delicious.

Makes 2 Quiche

You will need..

1 bunch ramps
1 bunch asparagus
1 handful baby potatoes
1 package of herbed chevre
6 eggs
splash of heavy cream or milk
2 frozen pie shells or you can make your own if you have time.
S & P

I decided to saute the vegetables first because I wanted to the get the potatoes nice and brown on the outside and also because cooking them in the oven alone wouldn't be enough. I bought very small potatoes, but if they don't have them you can always cut other potatoes into small bit size pieces. Next cut the ramps into small pieces using the entire ramp, the white tip all the way to the green stems. Chop asparagus into bite size pieces as well.
In medium saute pan heat olive oil, then add the ramps and potatoes, seasoning with salt and pepper. You want to keep your pan on medium to high heat. Hot enough to caramelize but watching closely not to burn. The asparagus cooks fast so I add it last. In a mixing bowl whisk together 6 eggs and about a half cup of cream or milk, then add your warm ingredients to the egg mixture. Stir well and then split between two pie shells. Crumble your goat cheese on top.

Preheat oven to 350 degree and bake anywhere from 25-40 minutes. I was surprised how fast mine cooked. It was lightly browned and when you put a toothpick in the middle, it comes out clean. When its finished you can have one for dinner and reheat the other for lunch the next day. I like to serve mine with a simple market green salad dressed with only a little lemon, olive oil, sea salt and pepper. Its fresh and really brightens up the dish :)

Ramps.. a little info
The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. The flavor of ramps is similar to onions and garlic. They are only in season a short time, so enjoy them while they last!


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