Quiche with Ramps, Bacon and Gruyere

Name: Quiche with Ramps, Bacon and Gruyere
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 -6 servings
Ingredients: 1 whole unbaked pie crust; 1 small bunch ramps; 5 lices Bacon; 4 large eggs; 1 1/2 cups heavy cream; Kosher salt and freshly cracked black pepper; 1/8 teaspoon fresh nutmeg; 1 1/2 cups gruyere cheese

User Reviews

4.5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 -6 servings
Course
Main Course, Breakfast, Baked Goods, Others

Quiche with Ramps, Bacon and Gruyere

Reese Summers

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 whole unbaked pie crust a frozen deep-dish one is fine
1 small bunch ramps about 12 medium, chopped into 1 inch pieces, white bulb and green leaf separated
5 lices Bacon for a vegetarian version, substitute 1 1/2 cups mushrooms
4 large eggs
1 1/2 cups heavy cream half-and-half or whole milk
Kosher salt and freshly cracked black pepper to taste
1/8 teaspoon fresh nutmeg grated (optional)
1 1/2 cups gruyere cheese grated

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Instructions

Preheat the oven to 375ºF
If using homemade, roll out the pie crust and press it into a large fluted deep dish pie or tart pan.
Chop the bacon into large bite-sized pieces and fry in a large skillet over medium heat until cooked, but still chewy, 7 minutes. Set aside to cool. Remove all but 1 tablespoon of fat from the pan and add white ramp bulbs. Cook on medium until soft and slightly caramelized, 3 minutes. Add green ramp leaves and cook until wilted, 1 minute more. Remove and set aside to cool.
Whisk the eggs and milk in a large bowl and season with salt, pepper and a small grating of fresh nutmeg, if using.
To the pie shell, evenly sprinkle in half the cooled bacon, ramps and cheese. Pour over the egg mixture. Add the rest of the bacon, ramps and cheese.
Bake on a foil-lined baking tray for 40-45 minutes. Allow to cool slightly before cutting.