Ramp, Oyster Mushroom, + Camembert Quiche

More ramps! There are going to be a lot of ramp blogs coming up because I just ordered more ramps which is probably a little crazy but they're so good. This quiche uses a few farmers market items including oyster mushrooms and a fresh kale salad on the side.

Recipe inspired from The Gourmet Gourmand.

-1 refrigerated pie crust
-5 eggs
-1 ½ cups half and half 
-5 ramps finely diced, white and green parts + 3 whole ramps sliced lengthwise
-1 pint oyster mushrooms, sliced thin
-½ wheel (4 oz) of camembert, diced
-Salt and pepper to taste

Preheat the oven to 400 degrees. Place a tablespoon of butter or oil in a small frying pan over medium heat. Add the diced ramps, sliced mushrooms, and a dash of salt and pepper. Saute for 5-10 minutes so the mushrooms can soften, then remove from heat and set aside.

Spread out the pie crust in a pie pan and place to the side. In a medium bowl, whisk the eggs with the half and half and a pinch of salt. Add the cooked mushrooms and ramps to the pie crust, then pour in the egg mixture. Place diced camembert evenly in the egg mixture, then distribute reserved ramp slivers over the top.

Bake for 30-35 minutes, placing foil or a crust guard over the crust halfway through baking if needed.


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