Ramp Quiche Recipe

Name: Ramp Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Egg filling; 3 eggs; 1 cup evaporated milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; Potato crust; 2 2/3 - 3 cups uncooked potatoes, coarsely grated; 3 tablespoons vegetable oil; Ramp filling; 1 1/2 cups ramps, chopped; 1 cup monterey jack cheese, grated

Servings: persons

Egg filling
3 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
Potato crust
2 2/3 - 3 cups uncooked potatoes, coarsely grated
3 tablespoons vegetable oil
Ramp filling
1 1/2 cups ramps, chopped
1 cup monterey jack cheese, grated

1
Preheat oven to 425 degrees.
2
In a medium bowl, beat together egg filling ingredients and set aside.
3
In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust.
4
Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps).
5
Layer ramps and cheese into crust, then pour in egg filling.
6
Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Egg filling, 3 eggs, 1 cup evaporated milk, 1/4 teaspoon salt, and more.

Yes, Ramp Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ramp Quiche

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