Ramp, spinach and asparagus custard

April 29, 2016
0 Ratings
Photo by Pia S
  • Serves 6-8
Author Notes

This luscious, wobbly, barely set egg pie comes in somewhere between a savory flan and a more standard quiche. I used ramps and asparagus because they are riotously in season and made the kitchen smell amazing, but any seasonal greens would be delicious. I also used mature spinach because its earthy minerality outshines baby spinach any day. —Pia S

What You'll Need
  • 1 pie crust or frozen puff pastry crust, thawed overnight in the refrigerator but still cold
  • 7-8 ramps, cleaned and roots sliced off
  • 2 cups spinach (not baby), well rinsed
  • 1 bunch asparagus (I used thin)
  • 1/4 lemon (juice)
  • olive oil, to saute
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tablespoon caramelized onion (optional)
  • 1/2 teaspoon salt, to taste
  • 1 pinch pepper, to taste
  • 1/4 cup gruyere or other swiss-type cheese, grated
  • 1/4 cup pecorino cheese, grated
  1. Preheat oven to 475. Using a light touch, roll out pie or puff pastry between two sheets of wax paper and gently place into a pie plate (mine is roughly 9 inches). Flatten any raised spots and trim edges - I've warmed up to my pies looking "rustic". If pastry has warmed up, put in the freezer for 15 minutes (or longer, if you are doing this ahead). Prick bottom of the pie crust with a fork in a few places, and then cover with parchment paper and fill with pie weights or dried beans. Bake for 7-10 minutes, until crust has just set but is not brown. Set aside and lower oven temperature to 375
  2. Slice ramps into roughly 1 inch pieces (both white and green parts) and separate white bulbs from green leaves. Slice tips of asparagus and reserve, chop off the woody ends off the other end of the stalk and discard. Slice remaining stalk into small pieces. Chop spinach leaves.
  3. Heat roughly 1 tbsp of olive oil in a saute pan set over medium high heat. Saute ramp bulbs for 1-2 minutes, then add asparagus stems and saute 1-2 minutes more. Add spinach leaves and saute until nearly all of the water has evaporated. Finally, add green ramp leaves and asparagus tips, saute 1-2 minutes until asparagus tips are just tender. Squeeze in lemon juice, stir, and take off the heat.
  4. In a medium bowl, whisk together the eggs and cream. Whisk in salt, a few generous grinds of black pepper, and caramelized onions (if using).
  5. Spread one half of the greens mixture in the bottom of the pie. cover with 1/2 of the gruyere and pecorino. Spread remaining half of the greens and then cover with the remaining cheese.
  6. Pour egg and cream mixture on top of the vegetable / cheese mixture. Put the pie on a baking sheet and put in the middle rack of the oven form 35-45 minutes, or until the filling has set (the middle will still be a bit jiggly). Insert a knife or toothpick in the center to check if it comes out clean - if so, the quiche is done! If the crust starts browning too fast, cover with foil about half-way through.
  7. Cool slightly (or completely), slice and serve with a light and lemony salad.

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