Ramp Quiche
This recipe calls for ramps leaves only, which is the sustainable way of harvesting ramps (the bulbs take many years to grow back). Also, the pie crust is low fat and very easy to roll out - it's my take on a popular German pie crust called Quark-Ölteig (quark oil pie crust). I always use Greek yogurt instead of quark and it works great as a substitute.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup all-purpose flour
- 3tablespoons all-purpose flour
- 1teaspoon baking powder
- ⅓cup plain fat-free Greek yogurt, or more as needed
- 2tablespoons 2% milk
- 2tablespoons vegetable oil
- 1pinch salt
- 1cup low-fat sour cream
- ½cup heavy cream
- 2large eggs
- 1bunch ramps leaves, rinsed and dried
- 1teaspoon salt
- freshly ground black pepper to taste
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch tart pan.Step 2
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.Step 3
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.Step 4
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.Step 5
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.