Ramp & Bacon Quiche

One crust of pie crust recipe (I use a family favorite)

-1 bunch of ramps, approximately 1 lb, washed and trimmed, diced into 1/2 long pieces/ribbons

-2 Tablespoons Olive Oil

-1/4 lb bacon, cooked and crumbled

-4 oz crumbled feta

-2 oz shredded mozzarella

-6 fresh eggs

-1/2 tsp grated nutmeg

-1/2 tsp fresh ground pepper

-1/2 cup milk

Preheat oven to 350-deg F.

Roll out prepare crust and lay in a 10″ tart dish, crimping edges and poking bottom and sides all over with a fork.  Chill for 10 minutes.

In a frying pan, I used cast iron, heat 2 tblsp. of Olive Oil and add chopped ramps.  Sauté for approximately 5 minutes and add crumbled bacon.  Sauté 5 more minutes and remove from heat.

Bake crust for 8 minutes at 350.

Whisk 6 fresh eggs to incorporate white into yolk so it is universally distributed.  Add 1/2 tsp grated nutmeg & 1/2 tsp fresh ground pepper.  Hold off on salt to taste since the added cheese & bacon adds salty flavor.

Add milk to egg mixture and then whisk in crumbled feta and mozzarella.

Fill baked, prepared crust with ramp-mixture and then pour eggs, milk, cheese & seasonings to the dish.

Bake at 350-degrees F. for 1/2 hour, checking to see if eggs are ‘set’ in the middle.

Slice and serve with a broiled grapefruit half, drizzled with maple syrup or brown sugar if you like.

Ramp & Bacon Quiche

Ramp & Bacon Quiche