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Ramp and Asparagus Quiche

Springtime at The Castle brings fresh ramps growing wild in the woods. Ramps (Allium tricoccum) are a species of wild onion widespread across the eastern United States and Canada. They are wild leeks that are foraged from wooded, shady areas. Ramps are one of the first signs of spring here on The Castle grounds and end up in our kitchen. You can use ramps in any recipe that calls for scallions or spring onions. Here is our ramp and asparagus quiche, a delectable breakfast recipe that guests enjoy at The Castle during spring. If you’re fortunate enough to find some growing near you, try this delicious recipe at home. Let us know what you think!

Ramps, or green, wild onions on the kitchen counter ready for cooking

Diet: Vegetarian

Prep Time: 20 Minutes
Cook Time: 1 Hour and 35 Minutes
Total Time: 2 Hours and 10 Minutes
Servings: 6

Ingredients:

  • ___CRUST___
  • 1 Tbsp white granulated sugar
  • 1¼ cup all purpose flour
  • ½ tsp salt
  • 6 Tbsp unsalted butter, chilled, cut into ¼ inch cubes
  • 4 Tbsp vegetable shortening, chilled
  • 3-4 Tbsp cold water
  • ___FILLING___
  • 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
  • 2-4 fresh ramps, washed and dried
  • 2 Tbsp butter
  • 1 cup parmesan cheese, shredded
  • 6 eggs
  • 1⅓ cup heavy cream
  • ¼ tsp salt

Instructions:

  1. Make the crust. Add sugar, flour, and salt to a food processor, stand mixer, or large bowl.

  2. Cut butter and shortening into the flour mixture until largest pieces are the size of small marbles.

  3. Add water and combine until dough sticks together.

  4. Roll and place in a pie shell.

  5. Make the filling. Preheat oven to 300° F.

  6. Par-boil cut asparagus for 5 minutes in salted water and place in cold water to stop the cooking process.

  7. Slice white part of ramps into very thin rounds and saute in butter until softened.

  8. Slice green part of ramps into quarter-inch ribbons. Combine asparagus and ramps.

  9. Add parmesan cheese into bottom of pie shell, save ¼ cup to sprinkle on top.

  10. Add asparagus and ramp mixture on top of parmesan cheese.

  11. Whisk eggs and heavy cream together, add salt and pour over ingredients in pie shell.

  12. Top with remaining parmesan cheese and bake for 1 hour 30 minutes until filling is set.

  13. Allow to cool for at least 15 minutes.

  14. Cut into wedges and serve.

Recipe By: Chef at Castle in the Country - January 23, 2024