Last week I went to the farmer’s market and just couldn’t resist buying a mixed basket of mushrooms from this vendor who sells a huge variety of them. The mix had blue oyster, regular oyster, shitake, cremini, enoki, morel, button, hen of the woods, and some others. The vendor also had ramps, which are a seasonal herb that tastes like a cross between garlic and onion. I was in the mood for something light, so I decided to make a delicate quiche, using only whole milk. If you want it richer, feel free to substitute part of the milk with heavy cream and add a little bit of cheese. I filled this quiche in the quinoa crust I made a few posts ago and really enjoyed the different textures.
1 crust of your choice, fully baked (I made a quinoa crust)- measurements below are for an 8 or 9 inch standard crust
1 tablespoons butter
8 ramp shoots, chopped fine
2 cups mixed mushrooms, cut into slices or cubes
1/2 tsp salt
1/4 tsp ground black pepper
1 cup milk
1. Melt butter in a large, heavy bottom skillet over med-high heat. Add the ramps and saute ~3 mins. Add the mushrooms, salt, and pepper and cook until the water from the mushrooms is gone (~10 mins). Let this cool completely (very important!).
2. In a separate bowl, whisk the eggs and milk.
3. Stir in the cooled mushroom and ramps.
4. Pour the mixture into the prepared crust until you are almost at the top (leave about 1/4 inch).
5. Bake at 325 F for ~1 hour (will turn a golden brown color on top). Cool for at least half an hour. Cut into desired size pieces and serve.