Hooray for eggs and asparagus!
1 pie crust, prepared/pre-baked (and cooled) according to pkg. instructions for a single crust pie
1 T. olive oil
2 T. chopped ramp bulbs (or 2 T. green onion + 1 sm. clove garlic, minced)
1/4 c. sliced mushrooms, optional
4 c. asparagus, cut into 1"-2" pieces*
1 c. milk or half and half
Salt and pepper
1 c. shredded sharp cheese, such as gruyere or "Italian Blend"
Preheat oven to 350. Set pie dish with baked crust on a foil or parchment paper lined baking sheet.
In a large skillet, saute the ramp bulbs and mushrooms (if using) in oil until soft.
Stir in the asparagus, and cook another 3-4 minutes, just until it's crisp-tender. Take off burner and cool to room temperature.
Meanwhile, whisk eggs with half and half, and season with salt and pepper.
Sprinkle the shredded cheese over the entire bottom of the pie crust, then top with the asparagus medley. Pour egg mixture evenly over all. Liquid should not be higher than the lower edge of the crust rim -you might end up with a little leftover.
Bake for about 30-35 minutes, or until the center has set.
Allow to rest for 10-15 minutes before serving either warm or at room temperature.
*I often combine several spring veggies together in this quiche- for example:
2 c. asparagus + 2 c. spinach, broccoli, and/or snap peas, + a couple of snipped ramp leaves.
Recipe created or adapted by Liz Talley, Urban Graze
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