No Crust Quiche Lorraine with Ramps


Yes, I am still finding ways to use my fresh ramps.  I have been eating them almost everyday in one form or another.  One might think I would get sick of them, but to be honest, it's no different to me than using onions and garlic every day - which I already do.

I found this recipe on Epicurious for a crust less quiche and modified it to suit.  It tasted good the day it was made, but even better the next day.  Be sure to allow it to cool before you slice into it - yes, it was worth the wait.

Here is the Epicurious recipe:
Makes 4 servings
Active Time: 10 min
Total Time: 30 min (not including cooling)
 
Ingredients

  • 1 1/2 tablespoons fine dry plain bread crumbs
  • 1 cup frozen chopped onions
  • 1 cup diced cooked ham (1/4 pound)
  • 1 tablespoon unsalted butter
  • 1 (8-ounce) package shredded Swiss cheese (2 cups)
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk

Equipment:
  • Equipment: a 10-inch quiche dish or 10-inch glass pie plate
  • Accompaniment: green salad

Preparation

Preheat oven to 425°F with rack in middle.
Butter quiche dish, then sprinkle all over with bread crumbs.
Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges


Modifications I made to the Epicurious recipe:
- Addition of 20 ramp leaves, cut into chiffonade
- Used 3 tablespoons of spelt bread crumbs
- Used 2% evaporated milk instead of heavy cream and milk
- Used 5 eggs instead of 4 (upon recommendation of other readers who made the recipe)
- Used extra lean kielbasa sausage instead of ham
- Used old cheddar instead of Swiss cheese
- Increased the cooking time to 28 minutes at 400F

 






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