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 Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon salt
• 2 large eggs
• ½ cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup low-fat sour cream
• freshly ground black pepper to taste
• 2 tablespoons 2% milk
• ⅓ cup plain fat-free Greek yogurt, or more as needed
• 1 bunch ramps leaves, rinsed and dried

Recipe 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.