Yes we’re on the topic of ramps again. I apologize for being a weird esoteric ingredient promoter. But what can I say? I’m living up to my snobby namesake. (The Gourmet Gourmand strikes again). But, I did promise you a ramps recipe in my ramps info post, and I intend to deliver. Thus, here is my contribution to food snob ramp recipes. Also known as Quiche with ramps, mushrooms and brie. (Oh yes, brie… I am going there). If you like quiche (and who doesn’t like quiche?) you’re going to love this one. (Just ask my coworkers who are presently devouring this quiche as we speak…) I find quiche to be a really fun and versatile recipe that holds up well to numerous tweaks and adaptations. So it’s perfect for people like me who can’t be bothered to follow a recipe. (Yet I write them… go figure..) What I do have to say, is that in spite of the forgivingness of recipe-less quiche filling, it is critical to find a good crust recipe. I recommend mine, as I have used it in several quiches very reliably (here and here) and it is a fairly easy dough to work with, but if you have your own reliable savory pastry crust, feel free to use what you are most comfortable with. You actually don’t need to blind bake the pastry, which is one of the things I love about this recipe. It’s a dump-and-bake type situation, which works out well for the instant-gratification obsessed (i.e. myself). Once the pastry has been prepped, all you need to do is whisk together a custard, pour it into the unbaked tart, and start filling it with ingredients. The ingredients in this recipe include a saute of thinly sliced mushrooms that have been mixed with diced ramps, and then is dotted with whole mushrooms, raw ramps, and brie. That brie though. Mmmmm. (You knew I just couldn’t do a cheeseless quiche this spring.) Note- if you want to make this, but can’t find ramps, I’d recommend a substitution of scallions or leeks. If using leeks, saute them vs. using them raw. Scallions you can use raw. Happy Monday. You’re Welcome.