Spring Vegetable Quiche
This quiche is the second recipe we made in our quest to use the 1/2 pound of ramps we purchased at a local festival. As the semester winds down the number of things I have going on outside of work always increases so quiche is a healthy and easy dinner. This quiche, full of color and spring vegetables, is hearty and assertive. Leftovers keep well.
Recipe inspired by Vegetarian Ventures.
-8 ounces mushrooms, sliced
-4-5 ramps, thinly sliced
-4 green onions
-1/2 cup frozen peas
-1/2 cup milk
-1/2 cup shredded Parmesan cheese
-1 refrigerated pie crust
-1 radish thinly sliced, optional garnish
Preheat oven to 375 degrees.
Clean and slice mushrooms, then saute over medium heat with a tablespoon of vegetable oil and a pinch of salt, for seven to ten minutes. Remove seeds and dice the jalapeno, clean and thinly slice the ramps and green onions, and add all to the pan for an additional three minutes. Add peas and remove from heat.
Unroll the pie crust into the dish and add the vegetables to the crust. Thoroughly mix the eggs, milk and cheese, with salt and pepper, then pour over the vegetables and gently stir. Bake 30-35 minutes, garnish with sliced radish.