This is a nice way to use spring ramps or wild leeks (similar to wild garlic), but feel free to use 6 to 8 sliced green onions and a clove or two of minced garlic. Bacon, cheese, tomatoes, and mushrooms help make this quiche hearty and extra-flavorful.
- 1 (9-inch) piecrust (homemade or store-bought)
- 6 slices bacon (diced)
- 8 ounces mushrooms (button or portabello, chopped)
- 1 1/2 cups ramps (white and green, chopped)
- 1 cup tomatoes (diced)
- 1/2 teaspoon ground black pepper
- 4 large eggs
- 1 cup half-and-half
- 4 ounces Cheddar or blend of Cheddar, Monterey Jack, and Colby cheeses
- 1/8 teaspoon ground nutmeg
Heat oven to 375 F. Prepare a 9-inch pie pastry.
In a large skillet, cook the diced bacon until crisp; drain on paper towels. Pour off all but about 2 tablespoon of the bacon drippings. Add the mushrooms and ramps to the skillet and cook, stirring, until mushrooms are tender. Add the tomatoes, salt, and pepper. Cook for about 1 minute longer. Spoon the cooked vegetables into the crust; top with the cheese.
In a bowl, whisk together the eggs, half-and-half, and nutmeg. Pour the egg mixture over the cheese layer and gently use a spoon to help the egg mixture sink into the vegetables.
Set the pie on a foil-lined baking sheet and bake for 35 to 45 minutes, or until set and lightly browned. A knife inserted into the center should come out clean.