Ramp and Mushroom Quiche
 
 
Makes 1 9" round quiche
Ingredients
Crust:
  • 7 tablespoons unsalted butter, softened
  • 3 ramps, finely chopped
  • ½ teaspoon fresh thyme leaves
  • ¾ teaspoon sea salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups all-purpose flour
  • 3-4 tablespoons ice water
Filling:
  • 1 head garlic
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 12 ramps, divided
  • 6 ounces shiitake mushrooms, stems removed and thinly sliced
  • 4 large eggs
  • 1 cup milk
  • ½ cup grated Asiago cheese
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
Instructions
Prepare the crust:
  1. In a small bowl, combine the butter, ramps, thyme, ¼ teaspoon salt and pepper. Transfer mixture to a piece of plastic wrap and roll gently to form a log; twist ends to seal. Refrigerate until firm.
  2. In a medium bowl, combine the flour and remaining ½ teaspoon salt. Add the ramp butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 3 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Turn the dough out onto a work surface and shape into a disc; wrap with plastic wrap and refrigerate for at least 1 hour.
  3. Remove the dough from the refrigerator and let it sit for 5-10 minutes. On a lightly floured work surface, roll it out to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and let chill while you prepare the filling.
Prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Cut about ¼ inch off the top of the head of garlic. Place garlic on a piece of foil, drizzle with olive oil and fold to enclose. Bake for 30 minutes and then remove from the oven and let cool.
  3. Meanwhile, heat butter in a fry pan over medium heat. Thinly slice 9 ramps and separate white and green parts. Add the white parts to the fry pan and sauté for about 2 minutes or until soft. Add the mushrooms and sauté until they are tender, about 5 minutes. Transfer to a bowl to cool.
  4. In a medium bowl, combine the eggs and milk and whisk until smooth. Stir in the Asiago cheese, salt, pepper, cooked vegetables and green parts of ramps.
Assemble and bake the quiche:
  1. Preheat oven to 375 degrees. Remove the crust from the freezer. Carefully pour the filling into the crust.
  2. Slice 4 roasted garlic cloves and scatter over filling. Top with remaining 3 ramps.
  3. Fold edge of dough over the filling and brush with some of the filling liquid.
  4. Bake for 45-50 minutes or until the filling is slightly puffed and golden and the tip of a knife inserted into the center comes out clean.
  5. Remove quiche from the oven and let cool for 15 minutes. Then remove ring and transfer quiche to a wire rack to cool for at least 30 minutes before serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/ramp-and-mushroom-quiche/