Ramp Quiche

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