Wild About Ramps
Wild leeks or ramps love moist, rich soil and can be found with other spring woodland beauties such as trillium, spring beauties and Dutchman’s breeches. It was a joyous adventure trekking through the woods and digging up the pungent white stalks. A small basket full of these fragrant narrow leaved wild leeks will be plenty for the quiche. These are ephemerals; their green lily like leaves will last just a few weeks before disappearing into the earth.
For the crust, process the following in a food processor:
4 oz of cream cheese
1 stick of unsalted butter
2 cups unbleached flour
While processing add a few tbl. of water, process until the dough sticks together.
Roll out crust with a rolling pin and place in pie shell. This is enough for 2 pies. You can save half by wrapping well and placing in the freezer.
For the filling:
Saute about a half cup of chopped ramps (white stalk and edible leaf) in 2 tbl. butter, and set aside.
In a mixing bowl whisk 4 eggs with 1 cup of milk.
Add 4 oz. of grated swiss cheese.
Add 2 oz. of coarsely grated parmesan cheese.
Add the saueted ramps.
Mix together and pour in pie crust.
Bake at 350 for 45 minutes.