Now that I’ve made a batch of Ramp Pesto, it’s time to make this year’s ramp quiche. I bought baby spinach for the pesto, so I decided to cut up the ramp leaves and quickly sauté those with the spinach. I also had an extra pie crust, so decided to make this quiche with a crust. Add some chicken apple breakfast sausage and whole milk mozzarella, and you have this spring’s ramp quiche. This quiche highlights how much I rely on other purchases to make them complete. The pie crusts were purchased to make rhubarb custard pie. The sausages are just something that I really like and had purchased for general use. The mozzarella was leftover from making a homemade magherita pizza. That is the glory of making quiche. It’s a basic egg custard recipe that you pour over whatever vegetables/meats/cheeses you prefer. Quick, easy, tasty!
Ramp & Sausage Quiche
- · 1 bunch ramps* (leaves and stems only)
- · ½ bag baby spinach
- · 4 chicken apple breakfast sausages
- · 4 oz whole millk mozzarella, shredded
- · 1 frozen deep dish pie crust
- · 4 large eggs*
- · 1 cup 1/2% milk
- · Salt & pepper, to taste
Wash and pat dry the ramp leaves and spinach. Cut into bite-sized pieces. Sauté over medium heat until just wilted. Place ½ in bottom of pie crust. Slice the sausages and sprinkle over vegetables and then layer remaining vegetables. Sprinkle with mozzarella. In a small bowl, beat eggs with salt & pepper. Slowly pour in milk while continuing to beat eggs. Once completely smooth, pour egg mixture over the fillings. Bake at 350F for 40 minutes or until knife, inserted into center, comes out clean. Allow to set for 5 minutes before serving.
*Farmers market ingredients