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4.5 from 12 votes

Quiche with Ramps, Bacon and Gruyere

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 375ºF
  2. If using homemade, roll out the pie crust and press it into a large fluted deep dish pie or tart pan.
  3. 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.
  4. Whisk the eggs and milk in a large bowl and season with salt, pepper and a small grating of fresh nutmeg, if using.
  5. 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.
  6. Bake on a foil-lined baking tray for 40-45 minutes. Allow to cool slightly before cutting.

Notes

  • If ramps are not available, substitute scallions and add add one chopped garlic clove.