Ramps Quiche

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

Ramp Pesto

I ventured down to the farmers market this morning in 40-something weather.  Not my idea of great weather to be wandering around an outdoor farmers market.  However, it was WELL worth the trip!  At the second to last stand I stopped at, I found ramps!  Oh Yeah!  If you've been following me all these years, you know that I adore ramps.  And today, they put and extra bunch in my bag as I checked out.  So, I decided to make pesto with the extra batch.  I make basil pesto and garlic scape pesto every year, but I have never made it with ramps before because I generally only have enough to make whatever dish I planned.  Well, now that I've made a batch, I will probably make it every year now.  Out of the three versions, this ramp pesto is my favorite! 

Ramp Pesto

• 1 bunch of ramps* (leaves and stems only - about 10)
• 1 cup baby spinach
• 1/2 cup grated parmesan cheese
• 1/2 cup toasted walnuts
• 1-2 Tbsp lemon juice
• Extra virgin olive oil, as needed

Wash and dry ramps and baby spinach.  Cut ramp leaves and stems into 1-inch pieces.  Add ramps, spinach, parmesan and walnuts to food processor.  Plus until small pieces.  Switch to puree; add lemon juice and then slowly add olive oil until pesto is desired consistency.  Taste to adjust seasoning (you may add salt and pepper if you desire, or more lemon juice).  Store in the refrigerator for 3-5 days or freeze up to 30 days.  Best flavor if warmed.

*Farmers market ingredients