Quiche with Ramps, Bacon and Gruyere
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Cook time: 
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Serves: 4-6 servings
  • 1 whole unbaked pie crust (a frozen deep-dish one is fine)
  • 1 small bunch ramps (about 12 medium), chopped into 1 inch pieces, white bulb and green leaf separated
  • 5 slices bacon (for a vegetarian version, substitute 1½ cups mushrooms)
  • 4 large eggs
  • 1½ cups heavy cream, half-and-half or whole milk
  • Kosher salt and freshly cracked black pepper, to taste
  • ⅛ teaspoon fresh nutmeg, grated (optional)
  • 1½ cups gruyere cheese, grated
  1. Preheat the oven to 375ºF
  2. If using homemade, roll out the pie crust and press it into a large fluted deep dish pie or tart pan.
  3. Chop the bacon into large bite-sized pieces and fry in a large skillet over medium heat until cooked, but still chewy, 7 minutes. Set aside to cool. Remove all but 1 tablespoon of fat from the pan and add white ramp bulbs. Cook on medium until soft and slightly caramelized, 3 minutes. Add green ramp leaves and cook until wilted, 1 minute more. Remove and set aside to cool.
  4. Whisk the eggs and milk in a large bowl and season with salt, pepper and a small grating of fresh nutmeg, if using.
  5. To the pie shell, evenly sprinkle in half the cooled bacon, ramps and cheese. Pour over the egg mixture. Add the rest of the bacon, ramps and cheese.
  6. Bake on a foil-lined baking tray for 40-45 minutes. Allow to cool slightly before cutting.
If ramps are not available, substitute scallions and add add one chopped garlic clove.
Recipe by Nerds with Knives at https://nerdswithknives.com/quiche-ramps-bacon-gruyere/