It’s spring, and it finally feels like it (after that week or so tease in March) and Fresh Direct *was offering a deal on wild, spring ramps this week so I thought I’d ramp it up. I am embarrassed to admit I’ve never cooked with ramps before, and my planning for their arrival was typically not well thought out. Nevertheless they arrived and not wanting them to rot in my fridge I got started on using them. After a quick inventory I decided on a mushroom and ramp quiche made with smoked Gouda, which turned out to be a fine decision.
I am not a gardener, but my mother was an avid one, so some information managed to seep into my brain, so I know that leeks, garlic and ramps belong to the allium family which also includes alliums (those purple puffs on tall stems) as well as lilies. I have never done it, but it seems garlic is pretty easy to grow. Maybe one day when I have a sunny garden I will give it a try.
The ramps were grassy with some tang, but weren’t as intense as I had expected. They paired well with the mushrooms and smoked gouda I had on hand. The star of the dish though turned out to be the crust which I flavored with some dry dill, and pulled the whole thing together. I used the entire ramp, chopping the root ends and making a chiffonade of the leaves, by stacking then rolling them, and cutting them into thin ribbons.
Ramps are as dirty as leeks, so you need to wash them really well. I washed mine three times before they were dirt free. You could make this quiche with scallions, but it’s worth seeking out wild ramps this time of year. I will be trying out some more ways of using them, so more recipes are pending. If you’ve cooked with them, how do you like to prepare ramps?
Ramp and Mushroom Quiche
|Prep time||30 minutes|
|Cook time||1 hour|
|Total time||1 hour, 30 minutes|
- 1 1/2 cup flour
- 8 tablespoons butter (1 stick)
- 2 tablespoons dried dill
- 1 teaspoon kosher salt
- 5 tablespoons ice water
- 8oz mushrooms (white or baby bella, sliced)
- 2 tablespoons olive oil
- 4oz smoked gouda (shredded)
- 3 Large eggs
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon salt
- fresh ground pepper
*(I receive nothing from Fresh Direct for this or any other mention)