Ramps Wild Leeks Pie Recipes
RAMPS (WILD LEEKS) PIE
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Feel free to sub regular leeks or scallions if ramps are unavailable.
Provided by Molly53
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pie shell in a pie pan and preheat oven to 425°F.
- Thoroughly clean ramps and trim.
- Melt butter in frying pan over medium low heat.
- Saute wild leek bulbs in butter until golden and tender.
- Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
- Salt and pepper to taste.
- Turn batter into pie shell.
- Top with Parmesan cheese then sprinkle lightly with paprika.
- Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
- Serve warm or cold.
RAMP QUICHE
Ramps (wild leeks) sound like an exotic vegetable, but they are native to eastern North America and might even grow in your backyard! Look for them in the spring in the wild or at a local farmer's market, their season isn't very long. They give this quiche a nice flavor, similar to what domesticated leeks would taste like. You can use the whole vegetable from the bulb to the tip of the beautiful broad leaves. Any leftovers go well with salad greens. The potato crust blends well with the ingredients but a pie crust can be easily substituted. (Any shredded potato left over can be blended with salt and pepper and fried in hot oil for quick hashbrowns.) The egg and evaporated milk filling is quick and does the job, but for those finicky cooks, a traditional cream filling recipe can easily fill in for it. Finally, this makes a great light meal combined with a spring soup or salad.
Provided by Valeria
Categories Savory Pies
Time 1h
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, beat together egg filling ingredients and set aside.
- In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust.
- Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps).
- Layer ramps and cheese into crust, then pour in egg filling.
- Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.
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