Before my parents head to Minnesota for the weekend to attend my niece's graduation from St. Olaf College, it was time to make another quiche. Last weekend, I actually was able to find ramps at the farmer's market and just knew that I needed to use them in a quiche. We gathered other ingredients, including a caramelized onion cheddar I had purchased from Eastman Party Store, and I threw together the next variation.
Spinach Ramp Quiche
- bunch of ramps, leaves only
- small bunch of baby spinach
- 3 slices genoa salami
- 2 oz caramelized onion cheddar
- 2 oz sharp cheddar, shredded
- 5 large eggs*
- 1 1/4 cup 1/2% milk
- garlic powder, basil, salt and pepper, to taste
Remove leaves from ramps and save bulbs for other use. Thoroughly wash ramp leaves and spinach. Chop both leaves to bite-sized pieces. Cut salami into bite-sized pieces. Combine vegetables and salami in bottom of prepared 9-inch round baking pan. Crumble the caramelized onion cheddar over these fillings and then sprinkle with sharp cheddar.
In a medium bowl, beat eggs. Add seasonings; mix well. Slowly add milk while continuing to beat eggs. Pour carefully over the filling and bake quiche in a preheated 350F oven. Allow to set for 5 minutes before serving.
*CSA Ingredients
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