Ramp Quiche
Adapted from All Recipes
Want to do something fancy with ramps, the garlicky spring onion darling of the gourmet world? With this ramp quiche and an-easy-to-roll-out crust based on a German quark oil crust (but using Greek Yogurt instead), your chances of success are high! The yummy results will strike anyone's fancy.
INGREDIENTS:
Pie Crust:
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 teaspoon baking powder
⅓ cup plain fat-free Greek yogurt or plain yogurt, or more as needed
2 tablespoons milk
2 tablespoons avocado oil
1 pinch sea salt
Topping:
1 cup low-fat sour cream
½ cup heavy cream
2 large eggs
1 bunch ramps leaves, rinsed and dried
1 teaspoon sea salt
freshly ground black pepper to taste
INSTRUCTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch tart pan.
Combine 1 cup plus 3 tablespoons flour, baking powder, Greek yogurt, milk, oil, and salt in a bowl with a wooden spoon until a ball forms. Add more milk or Greek yogurt, 1 tablespoon at a time, if dough is dry and crumbly.
Transfer dough to a lightly floured countertop and knead with your hands until smooth. Roll out to fit the tart pan. Line the bottom and sides of the tart pan with the dough. Trim any overhang or crimp it. Prick the bottom of the pie crust several times with a fork.
Whisk sour cream, heavy cream, and eggs together in a bowl. Finely chop ramps. Stir chopped ramps into the filling and season with salt and pepper. Pour mixture into the crust.
Bake in the preheated oven until the crust is golden and pulls away from the pan and the filling is set, about 30 minutes. Remove from the oven and let stand for 10 to 15 minutes before cutting.
If you want to garnish the quiche with ramps leaves, slice them lengthwise into even strips and place them on the quiche after approximately 15 minutes of baking.
