Name: Ramp Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: All-purpose flour - 1 cup; All-purpose flour - 3 tablespoons; Baking powder - 1 teaspoon; Plain fat-free Greek yogurt, or more as needed - ⅓ cup; 2% milk - 2 tablespoons; Vegetable oil - 2 tablespoons; Salt - 1 pinch; Low-fat sour cream - 1 cup; Heavy cream - ½ cup; Eggs - 2 large; Ramps leaves, rinsed and dried - 1 bunch; Salt - 1 teaspoon; Freshly ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ramp Quiche

1. All-purpose flour - 1 cup

2. All-purpose flour - 3 tablespoons

3. Baking powder - 1 teaspoon

4. Plain fat-free Greek yogurt, or more as needed - ⅓ cup

5. 2% milk - 2 tablespoons

6. Vegetable oil - 2 tablespoons

7. Salt - 1 pinch

8. Low-fat sour cream - 1 cup

9. Heavy cream - ½ cup

10. Eggs - 2 large

11. Ramps leaves, rinsed and dried - 1 bunch

12. Salt - 1 teaspoon

13. Freshly ground black pepper to taste - 1 teaspoon

How to cook deliciously - Ramp Quiche

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch tart pan.

2. Stage

Combine 1 cup plus 3 tablespoons flour, baking powder, Greek yogurt, milk, oil, and salt in a bowl with a wooden spoon until a ball forms. Add more milk or Greek yogurt, 1 tablespoon at a time, if dough is dry and crumbly.

3. Stage

Transfer dough to a lightly floured countertop and knead with your hands until smooth. Roll out to fit the tart pan. Line the bottom and sides of the tart pan with the dough. Trim any overhang or crimp it. Prick the bottom of the pie crust several times with a fork.

4. Stage

Whisk sour cream, heavy cream, and eggs together in a bowl. Finely chop ramps. Stir chopped ramps into the filling and season with salt and pepper. Pour mixture into the crust.

5. Stage

Bake in the preheated oven until the crust is golden and pulls away from the pan and the filling is set, about 30 minutes. Remove from the oven and let stand for 10 to 15 minutes before cutting.