Wild Spring Quiche with Morels and Ramps

This quiche has been on my mind for a while and the stars finally aligned - morels (sautéed in duck fat), ramps, fontina, and some sweet/mild Chimayo chili flakes that I just brought back from New Mexico, all cradled in a flaky pie crust. It was better than I even expected and works as breakfast, lunch, or dinner. Video of the whole process below.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Ingredients

6 eggs

3/4 cup heavy cream

1 cup finely diced fontina cheese

1/2 cup fresh ramp leaves (sliced into strips)

1 cup fresh morels (or other mushroom of choice) thinly sliced

1 tbsp dry chili flakes (I’m using a mild Chimayo chili for this but modify according to how spicy you like)

Duck fat (or butter)

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Directions

  1. Set the oven to 375F.

  2. Chop/dice your fresh mushrooms and ramp leaves.

  3. Bring a medium sized pan to medium heat.

  4. Drop in about two tablespoons of duck fat or butter.

  5. Saute the morels for about 5 minutes.

  6. Add the dried chili flakes and continue to simmer on medium/low for a few more minutes.

  7. Add the ramp slivers and turn the heat off. It will smell fragrant and amazing. Allow to come to room temperature.

  8. In a bowl, whisk together the eggs and heavy cream.

  9. Add the finely diced fontina (grated works here too) into the egg mixture.

  10. Add the mushroom & ramps mixture and mix well. The oil from the chili flakes will mix with the eggs and make a wonderful orange color.

  11. Season with salt and pepper.

  12. Pour the egg mixture into your prepared/parbaked pie crust. (see below for more details about how I made it, but feel free to use whatever pie dough recipe you prefer. The recipe I am using requires you to pre-bake the crust for 20 minutes before you add the filling.)

  13. Bake at 375F for about 40 minutes until the eggs are set and the crust is a golden brown.

  14. Remove from the oven and allow to cool for about ten minutes before eating.

  15. Enjoy.

The Pie Crust

I’m using a Smitten Kitchen recipe for my pie dough which uses the following ingredients.

Ingredients

8 tbsp butter

1 cup of all purpose flour

1/3 tsp sea salt

1/4 cup cold water

1/2 tbsp granulated sugar

I followed her recipe and was very satisfied with the results - a recipe with very similar proportions as many other pie dough recipes you’ll find online.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.

Whatever it is, the way you tell your story online can make all the difference.