Yes we’re on the topic of ramps again. I apologize for being a weird esoteric ingredient promoter. But what can I say? I’m living up to my snobby namesake. (The Gourmet Gourmand strikes again).
But, I did promise you a ramps recipe in my ramps info post, and I intend to deliver. Thus, here is my contribution to food snob ramp recipes. Also known as Quiche with ramps, mushrooms and brie.
I find quiche to be a really fun and versatile recipe that holds up well to numerous tweaks and adaptations. So it’s perfect for people like me who can’t be bothered to follow a recipe. (Yet I write them… go figure..) What I do have to say, is that in spite of the forgivingness of recipe-less quiche filling, it is critical to find a good crust recipe. I recommend mine, as I have used it in several quiches very reliably (here and here) and it is a fairly easy dough to work with, but if you have your own reliable savory pastry crust, feel free to use what you are most comfortable with.
You actually don’t need to blind bake the pastry, which is one of the things I love about this recipe. It’s a dump-and-bake type situation, which works out well for the instant-gratification obsessed (i.e. myself). Once the pastry has been prepped, all you need to do is whisk together a custard, pour it into the unbaked tart, and start filling it with ingredients. The ingredients in this recipe include a saute of thinly sliced mushrooms that have been mixed with diced ramps, and then is dotted with whole mushrooms, raw ramps, and brie.
That brie though. Mmmmm.
(You knew I just couldn’t do a cheeseless quiche this spring.) Note- if you want to make this, but can’t find ramps, I’d recommend a substitution of scallions or leeks. If using leeks, saute them vs. using them raw. Scallions you can use raw.
Happy Monday. You’re Welcome.
Quiche with Ramps, Mushrooms, and Brie
_For the Crust_
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- stick very cold butter cut into cubes
- 1 egg
- 1-2 tablespoons ice water
_For the Filling:_
- 5 eggs
- 1 ½ cups half and half
- 4 ramps finely diced, white and green parts + 5-6 whole ramps
- 2 ½ cups baby portabella mushrooms sliced thin, plus 5 whole baby portabellas
- ½ wheel of brie diced
- Salt and pepper to taste
- In a food processor combine the flour, salt, and sugar. Pulse a few times to mix.
- Next add butter and process until butter is incorporated and textures is like wet sand.
- Whisk the egg with 1 tablespoon water. With food processor running, drizzle the egg mixture into the batter. It should come together in the processor. If it's too dry add a little more water, if too wet add a little more flour.
- Turn dough out onto plastic wrap and form into a disc. Chill for 30 minutes or freeze for about 15 minutes.
- Roll out the crust until it's about ¼ inch thick. I usually do this on parchment to prevent sticking.
- Gently drape pastry into an 11-inch non-stick tart pan. Press into the sides and using rolling pin or your hands, remove any excess from the edges.
- Preheat the oven to 400 degrees and start preparing the filling. (Chill your tart shell while you prepare the filling ingredients).
- Combine eggs and half and half in a medium bowl. Whisk to combine. Add salt and pepper, to taste.
- Set aside.
- In a saute pan add 1-2 tablespoons olive oil and bring to medium heat.
- To this, add sliced and whole mushrooms and diced ramps. Season with salt and pepper.
- Saute for 7-10 minutes or until mushrooms are softened and nearly all the liquid from the vegetables has evaporated. Set mushrooms aside.
- Pour egg mixture into unbaked tart shell.
- Using your hands, distribute the sliced mushrooms evenly over the tart. Arrange the whole mushrooms to your liking.
- Finally, arrange the quiche with remaining ramps, and distribute diced brie evenly over the top.
- Bake for 30-35 minutes, or until puffed up and golden brown.