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. They 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 will be enjoying at The Castle this spring. If you’re fortunate enough to find some growing near you, try this delicious recipe at home. Let us know what you think!
- 1 ¼ C all purpose flour
- ½ t salt
- 1 T sugar
- 6 T unsalted chilled butter, cut into ¼ inch cubes
- 4 T chilled vegetable shortening
- 3-4 T cold water
- 1 lb asparagus, trimmed and cut into 1 inch pieces
- 2-4 ramps, washed and dried
- 2T butter
- 1 C parmesan cheese, shredded
- 6 eggs
- 1 1/3 C heavy cream
- ¼ t salt
- Combine all ingredients except water in a food processor, stand mixer, or large bowl.
- Cut butter and shortening into flour until largest pieces are the size of small marbles
- Add water and combine until dough sticks together
- Roll and place in a pie shell
- Pre heat oven to 300F
- Par-boil asparagus for 5 minutes in salted water and place in cold water to stop the cooking process
- Slice white part of ramps into very thin rounds and saute in butter until softened.
- Slice green part of ramps into ¼ inch ribbons. Combine asparagus and ramps.
- Add all but ¼ C parmesan cheese into bottom of pie shell
- Add asparagus and ramp mixture
- Whisk eggs and heavy cream together, add salt and pour over ingredients in pie shell
- Top with remaining parmesan cheese and bake for 1 ½ hours until filling is set
- Allow to cool for at least 15 minutes
- Cut into wedges and serve
Yield: 8 Services (makes one 9-inch quiche).