We enjoy quiche for dinner a couple of times a month in a variety of forms. One of our favorites is a chard-apple quiche, but with time we've learned to improvise good combinations.
We had asparagus on hand and when I shopped at the local Coop Saturday morning they had ramps (also known as wild leeks) which are a real Spring treat. I've been on the look out for ramps because I wanted to plant some to naturalize on our property. So put six in the ground in the shade of some trees and the rest we used for our special quiche.
Goose Egg Quiche
Make one bottom pie crust and pre-bake for 14 minutes at 400 degrees.
Mix together in a bowl:
1 goose egg & 1 chicken egg ( or 3 chicken eggs), beaten
3/4 cup milk
3/4 grated cheddar cheese
pinch of thyme
Wash and trim the roots off 6-10 ramps. Dice the bulb end of the ramps and then separately roughly chop the greens. Discard the ends of 8-12 asparagus. Cut the stalks into one inch pieces, leaving a three to four inch piece with the tip.
Heat olive oil in a saute pan. Add the bulb end of the ramps and saute for a few minutes. Add the greens and asparagus and saute until greens wilt and asparagus is tender. Season with salt and pepper.
Place sauteed vegetables in pre-baked pie crust, reserving the asparagus tips. Sprinkle with one tablespoon flour. Pour egg and cheese mixture over the vegetables and gently stir to coat. Arrange the asparagus tips on top and sprinkle with paprika. Bake for 35-40 minutes in 350 degree oven until quiche is set in the middle and nicely browned. Serve warm.
