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HomeBlogBreaking EggsRecipe blog: Bacon, Tomato, and Ramps Quiche

Recipe blog: Bacon, Tomato, and Ramps Quiche

Chesapeake Family Recipe blog: Bacon, Tomato and Ramp Quiche

from southernfood.about.com 

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 piecrust, 9-inch, homemade or purchased
6 slices bacon, diced
8 ounces mushrooms, button or portabella, chopped
1 1/2 cups chopped ramps, white and green
1 cup diced tomatoes
1 cup diced tomatoes
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

Heat oven to 375°. Prepare a 9-inch pie pastry.
In a large skillet, cook the diced bacon until crisp; drain on paper towels. 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. Add the tomatoes, salt, and pepper. Cook for about 1 minute longer. Spoon the cooked vegetables into the crust; top with the cheese.

In a bowl, whisk together the eggs, half-and-half, and nutmeg. Pour the egg mixture over the cheese layer and gently use a spoon to help the egg mixture sink into the vegetables.

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.

Serves 6 to 8.

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