Bacon, Tomato, and Ramps Quiche

Mushroom quiche
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  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 8 servings

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

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 375 F. Prepare a 9-inch pie pastry.

  3. In a large skillet, cook the diced bacon until crisp; drain on paper towels.

  4. 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.

  5. Add the tomatoes, salt, and pepper. Cook for about 1 minute longer.

  6. Spoon the cooked vegetables into the crust; top with the cheese.

  7. In a bowl, whisk together the eggs, half-and-half, and nutmeg.

  8. Pour the egg mixture over the cheese layer and gently use a spoon to help the egg mixture sink into the vegetables.

  9. 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.

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