Spring season means that it is time to make quiches with your favorite local ingredients! We will post different versions over the spring and summer, which will hopefully give you a few ideas.
We recently got some ramps at our local farmer’s market and decided to try them out in a quiche – and it is our new spring favorite! Our recipe calls for similar quantities of ramps and kale, but you can adjust based on your taste or based on what is available. You will find below the link to our pâte brisée recipe!
Quiche de printemps • Spring time quiche
Course: MainCuisine: FrenchDifficulty: MediumMakes
4
servingsPrep time
20
minutesCooking time
40
minutesTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
500 g 500 pâte brisée
15 g 15 green onions
75 g 75 ramp leaves
75 g 75 kale
2 2 eggs
10 cl 10 milk
Olive oil
Butter
Directions
- Roughly chop ramp leaves and kale.
- Chop the green onions and separate the whites from the greens.
- Heat oven to 180°C/360°.
- In a large pan, melt some butter and sautée the ramp leaves and green onion whites on medium-high heat for 3 minutes. Add the kale and sautée 3 extra minutes. Set aside.
- In a large bowl, beat eggs, then add milk and mix altogether.
- Add the sautéed greens to the egg bowl and mix.
- Roll out the pâte brisée in the tart mold of your choice. Pour the preparation onto it. Sprinkle the remaining green onions.
- Cook for 40 minutes.
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