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

Italian Eggs

As I was refiling emails last night, I came across a recipe idea for Italian eggs. I have this love affair with eggs cooked in sauces and salsas. It started with my brother and has grown as I've experimented over the last year.

This morning, I decided to play with this idea again. Given that I have fresh slow-roasted heirloom tomato sauce, I decided to add Genoa salami and see what we get. This recipe was prepared on stovetop and I am still learning how long you need to cook the egg. Today, it turned out medium. I, personally, prefer a runny yolk, but this was still very tasty.

Italian Egg

• 1/2 cup slow roasted heirloom tomato sauce* (http://csafoodie.blogspot.com/2012/08/italian-eggs.html)
• 2 thin slices Genoa salami
• 1 large egg*

Cut salami into thin strips. Heat a small skillet sprayed with cooking spray over medium heat. Cook salami until translucent.  Add sauce and heat, stirring, until warmed through. Reduce heat to low. Make a hole in the center of the sauce with a spoon. Crack egg onto a small plate. Then carefully pour egg into depression so that the yolk and most of the egg are in the hole (some whites may escape). Cover and 4-6 minutes (for medium egg use 6 min), or to desired doneness.













 

*CSA ingredients