Loaded Vegetable Spring Quiche

Posted on: April 23, 2014

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I’d like to pretense this story by mentioning that I am turning 25 this year. With that in mind, I’ve received an Easter “basket” every year of my life (that I can remember) from my mother. Even after I moved out at 18, my mother always managed to ship a box full of colored confetti and festive treats in the form of candy, money, cookies, or whatever else I was into at the time. This year was no exception.

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Our doorbell rang bright and early on Thursday morning when our UPS man dropped off a large package that was over-nighted from Seattle, Washington. I opened it up to find an array of spring foraged foods in the form of ramps, black garlic, blood oranges, palm heart, and mushrooms. This immediately prompted a ‘thank you’ text to my mother which was replied to with a comment about ‘I guess you are officially an adult when you get excited about receiving vegetables in your Easter basket’. That statement would almost be true if it wasn’t for the fact that I was so excited to receive these vegetables so I could play with them. I’d like to think I play with my food as much now, if not more, than when I used to receive dinosaur shaped gummies and candy necklaces (which were my favorite, by the way. I think I may have even rocked those up until the end of middle school).

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This quiche has an Asian flair to it with the fermented garlic giving almost a soy sauce scent. The saltiness of the garlic leaves no room for cheese so I’d suggest leaving it out (just this one time) and let the vegetables shine. If you having trouble finding ramps in your area then feel free to substitute them with chopped spring chives or caramelized onions. The black garlic (also known as fermented garlic) might be the trickiest of ingredients to find on this list but it will be worth the hunt – check your local farmer’s market or asian food market if you are having trouble finding it at your usual stops.

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One of my biggest pet peeves with the recipes out there for quiches is that 80% have them have you use a ‘store bought pie crust’ – why?! If you own a food processor then it takes you exactly 5 minutes to make the dough and you can let it set in the fridge while prepping the rest of the quiche. That’s it – so easy and fresh. You’ll immediately notice the delicious difference in a flaky homemade crust and it will make you wonder why people ever thought it was a good idea to freeze pie crust to begin with.

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PS – Look at those ramps! They were so fresh that they were covered in dirt!

PSS – I used a 13×3 tart pan for this quiche but you can use a normal 9″ pie pan if that is what you have on hand.

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Loaded Vegetable Spring Quiche

Makes 1 13×4 tart or 9 inch pie

For the crust:

  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 7 Tablespoons butter, chilled
  • 1 Tablespoon ice water

 

For the filling:

  • 5 large eggs
  • 1/2 cup whole milk
  • 1 bunch ramps, cleaned and sliced (reserve 1/4 cup of the green parts for garnish)
  • 2 cloves of black garlic
  • 1 packets of buna-shimeji mushrooms (or any mushrooms you fancy will do)
  • 1/2 cup frozen peas
  • 1 Tablespoon olive oil or butter

 

For the crust, combine the flour, salt, and butter in a food processor and process until the mixture resembles coarse crumbles. With the machine running, slowly add in the water until the dough forms into a ball. Wrap in aluminum foil and stick in the fridge to set for 30 minutes.

Preheat oven to 375 degrees and roll out the dough to fit your desired pan. Poke holes throughout the dough and cook for 12 minutes or until it starts to brown. Remove from oven and set aside.

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Heat olive oil (or butter) in a saucepan over medium heat. Add the ramps and sauté for two minutes. Next, add in the garlic, mushrooms, frozen peas, salt, and pepper. Sauté for 5 or so minutes or until everything has softened. Set aside.

Beat together the eggs and milk. Pour the vegetable mixture into prepared crust and then pour egg mixture over it all. Cook for 30 minutes or until the eggs have set and there are a few brown spots on top. Remove from oven and let cool slightly.

Season with more salt and pepper and top with ramp slices. Serve warm.

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26 comments

  • molly yeh

    ohmygod these photos are insane and i am so jealous of your ramps. i am a bad human, i’ve been in a store-bought pie crust phase (ugh), it’ll pass, it’ll pass.

  • Heather

    I love this. Looks similar to something I made today. All of the Spring veggies!

  • Nazia @ This Baker Girl Blogs

    Beautiful photographs of such a gorgeous quiche!

  • Kathryn

    Quiche is my absolute favourite at this time of year and this one sounds like a total winner – such beautiful + vibrant pictures too.

  • Katrina @ Warm Vanilla Sugar

    I am digging this recipe sooooo hard, friend! Looks yummy!

  • Jo from yummyvege

    Oh I love quiche – but I have to say I’ve never heard of ramps in my life, maybe they’re not available on my continent! (Will have to make do with spring onions)

  • maria | pink patisserie

    Now that is an Easter basket I can get behind, 100%. What an awesome gift. Loving all those beautiful ingredients and your equally gorgeous snaps!

  • Laura

    How sweet is your mum! So lovely and thoughtful.

    I’ve been really into black garlic since we started using it at the restaurant I work at. Such an excellent plant-based jolt of umami flavour. And the saltiness! So great and totally worth tracking down. Your observations on homemade dough vs. the ubiquity of store bought crap crust in quiche recipes is so crucial too.

  • Grace

    ugh, these pictures… beyond gorgeous! Oh and the easter bunny (mom) gave me green stuff this year too and I wasn’t even mad about it! ;)

  • renee shuman

    the photos in this post … so beautiful… so so sooooooo beautiful. and everything about this recipe is yes. ramps, black garlic, EGGS, homemade crust, mushrooms. now i need a long tart pan so i can make fancy quiche.

  • Alanna

    Oh my goodness, stunning!!!

  • Heather

    I am patiently waiting on spring ramps to make their way to us ( a few more weeks!) this quiche is so pretty- you are totally right, no excuses for not making your own pastry!

  • Lindsey

    First of all, holy beautiful photos! Seriously waaay beautiful, Shelly! My mom used to give me Easter baskets filled with all sorts of sweet goodies, now (I guess because I’m a grown-up) she gives me plants, dish towels, and cute bunny magnets for my fridge. Nothing though compared to your foraged beauties, and you did them such justice.

  • Gabby @ the veggie nook

    Everything about this post is beautiful- from your mom’m tradition of giving you an Easter basket, to the photos, to the recipe itself. Just lovely :)

  • Vanessa Lamb

    Thanks for this recipe :) I’m going to take a crack at it this Sunday for breakfast. Also my first time ever hearing about Ramps! lol hoping I can find it at my farmers market.

    xoxo

  • Rachel

    love love love your photographs! ….and the recipes – duh! :)

  • Sylvie | Gourmande in the Kitchen

    Now that sounds like the perfect Easter basket, what a fun and thoughtful gift.

  • cj

    Congratulations on your selection as a finalist in the Saveur Food Blog Awards!

    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In March alone, we had 26,382 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

    Let me know if you have any questions and hope to see you at the site :)

  • Sini | my blue&white kitchen

    Congrats on turning 25, Shelly!! I’ll join the club of 25′s later this year… Also, how awesome is your mom? Sending ramps and all this other delicious stuff to you all the way from Seattle? Whoa!

    I love absolutely everything about this tart. What an ode to spring vegetables! And like you said, who came up with store bought pie crust anyway? There’s absolutely no need!

    Sending you lots of good vibes from Finland,
    Sini

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