One of the first things I learned how to make was a good quiche, and it has been my secret trick ever since. It's a recipe that is easily adaptable and great for a crowd. It also feels like a good Spring dish - all the fresh veggies and herbs just coming back into season make perfect fillings. Every year I host an Easter brunch and serve a few different types of quiche, alongside potatoes, pastries, bacon and mimosas. The fillings have been slowly perfected over the years. Broccoli-cheddar, asparagus-gruyère, and artichoke-fontina-ramp (that one turned out to be the favorite!) were this year's flavors. Below is the recipe for the artichoke fontina with ramps, as well as the variations. It's perfect for brunch, but also makes an awesome dinner along with a salad.
Artichoke Fontina Ramp Quiche
- 1 pie crust
- 1 1/4 cup shredded fontina cheese, divided
- 1 tsp olive oil
- 1 bunch ramps, chopped
- 1 14 oz can artichoke hearts, quartered and drained
- 4 eggs
- 2 egg whites
- 1/3 cup milk
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- dusting paprika
Preheat oven to 375 degrees. Heat olive oil in a saute pan over medium heat. Add the ramps, using both the white and green parts. Cook for about 2 minutes, stirring occasionally. Meanwhile, squeeze all of the water out of the artichokes. Add to the pan and saute until lightly browned. Remove from heat.
With an electric mixer, beat together the eggs, egg whites, milk, mustard, salt and pepper. Beat on medium for about 1 minute until slightly frothy.
Layer 1/2 cup of the cheese over the pie crust. This layer keeps the crust from getting soggy on the bottom. Next add the ramps and artichokes, distributing evenly. Pour the egg and milk mixture over the ramps and artichokes. Top with the rest of the cheese and a light dusting of paprika. Bake at 375 degrees for 35-40 minutes until the crust is golden and the egg is set. You can also make ahead and reheat for 5-10 minutes before serving.
Variation #1 - Broccoli Cheddar Quiche
Substitute cheddar cheese for fontina, and in place of ramps and artichokes, use 1 1/2 cup broccoli florets, 1 cup chopped sweet onion, and 1 clove garlic. Steam the broccoli until just tender. Saute the onion and garlic in olive oil until translucent and fragrant. Follow the rest of the instructions, combining the broccoli, onions and garlic in place of the artichoke ramp filling.
Variation #2 - Asparagus Gruyère Quiche
Substitute gruyère cheese for fontina, and in place of ramps and artichokes, use 1 1/2 cup chopped asparagus, 1 cup chopped sweet onion, and 1 clove garlic. Saute the onion, garlic, and asparagus in olive oil until the onions are translucent and the asparagus is just tender. Follow the rest of the instructions, using the asparagus, onions and garlic in place of the artichoke ramp filling.