Asparagus, Morel and Ramp Quiche with a Brown Rice Crust

Asparagus, Morel and Ramp Quiche with Brown Rice Crust


Spring may have been a little slow in arriving but it is certainly here now. At the farmers market this weekend I found some of the first of the locally grown asparagus. In addition to the asparagus I found some ramps and some morel mushrooms both of which I had been wanting to try. Ramps, or wild leeks are a member of the onion family and they are commonly described as tasting like a cross between onions and garlic. Given that I use onions and garlic so commonly in my cooking, I just had to try the ramps.

One of my favorite ways to welcome in Springs fresh produce is with an asparagus quiche. I figured that an asparagus quiche with morel mushrooms and ramps would be tasty indeed. I had been wanting to try a brown rice crust for a quiche for a while now and this seemed like the perfect opportunity. The brown rice crust sounded lighter and healthier than the more standard pie pastry crust. The pictures that I had seen of the brown rice crust always looked nice and golden brown and good.

The brown rice crust was really easy to make. It is pretty much just some cooked brown rice, an egg and some cheese that is pre-baked in the pie plate for a few minutes before pouring in the quiche filling and baking the quiche. The quiche was as easy as mixing and baking making this a pretty simple recipe overall. The asparagus, morel mushroom and ramp quiche with a brown rice crust turned out great! The brown rice crust baked up nice and golden brown and it was slightly crispy. I will definitely be using this brown rice crust again. The quiche itself was nice and tasty! It is hard to go wrong with eggs, milk and cheese and the ramps added an amazing aroma and flavour to the quiche. The morel mushrooms were really good, though at the price that I paid for them they will be a special occasion item. This quiche was an amazing way to welcome in Springs bounty this year! Now I need to come up with some more ideas for enjoying ramps while they are in season.

Asparagus, Morel and Ramp Quiche with Brown Rice Crust

(makes 6 servings)
Printable Recipe

Ingredients:
2 cups cooked brown rice
1/4 cup gruyere (grated)
1 egg
4 eggs
1 cup milk
1 cup gruyere (grated)
1/2 pound morel mushrooms
1/2 pound asparagus (cut into 1-inch long pieces and steamed)
3 ramps (chopped)
salt and pepper to taste

Directions:
1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
4. Mix the eggs, milk, cheese, mushrooms, asparagus and ramps in a bowl and season with salt and pepper.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

Similar Recipes:
Wild Leek and Double Smoked Bacon Tart
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Asparagus and Mushroom Quiche
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Asparagus Frittata
Ham and Cheese Egg Casserole
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
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Morel Mushroom and Asparagus Eggs Benedict
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69 comments:

danamccauley said...

Very nice! Great colours.

I make a morel tart you might like as well:

http://danamccauley.wordpress.com/2008/05/02/dana’s-big-gardening-adventure-week-five

Heather said...

i love quiches! this one is so creative, especially with the brown rice crust. and ramps... mmmm... i'm drooling :)

Arch said...

The idea of rice sounds wonderful in the quiche...great looking one...

Lisa said...

That crust! Brilliant. And all the rest of this creation too. Morels I have enjoyed rarely but such a treat.

Treehouse Chef said...

This photo is beautiful! I have never heard of asparagus quiche, but love the idea. I plan on making this as soon as I can get my hands on some fresh asparagus. Great job!

ttfn300 said...

ooh, morel's evaded me, but this looks amazing :)

Mary said...

Beautiful Color. Kevin, do the ramps add anything that onions and garlic don't? I find the brown rice crust very interesting.

Ciao Chow Linda said...

I love the idea of the brown rice crust since I make brown rice often and it would be so much healthier than the traditional crust. Will have to try this one.

PJ said...

Kevin, saw your comment about being new to ramps.

I made a ramp, parm and guanciale tart recently that might be right up your alley. Feel free to come take a look!

PS - I love the idea of the rice crust. One of my favorite things from childhood was a puffed rice cake that my dad would get from the Chinese restaurant down the street that was like one giant rice krispie.

I kind of imagine the crust would be similar in texture to that.

Anonymous said...

oh that looks so good! i'll admit I was pulled in by the mention of morel mushrooms. you're lucky to get your hands on some. D: out here we scavenge for them in the woods...but they're very inconsistant. some years we get bucket loads for the freezer, other years we HEAR that someone found ONE.

i've been meaning to try my hand at a quiche...and i think my family would really enjoy this one. :)

The Cooking Photographer said...

I want to cook with ramps! I still have yet to find some around here.

Your quiche is gorgeous! Food should always be this pretty.

sue said...

Morels were always Dad's thing. Any time it rained he'd grab a bucket and go to the woods. Claimed they were wonderful but I've never cared for any mushrooms. But I got to be an expert at finding them for Daddy.

jenncuisine said...

This dish is just shouting Springtime, I love it! The brown rice crust is a really cool idea too - I'm going to have to remember that!

Kerstin said...

I love the idea of a brown rice crust - your quiche looks so flavorful!

Dana said...

What a great idea for the crust! I always have a hard time eating what is, essentially, a pie for dinner. Having the crust be a bit healthier is much more appealing to me. And the filling is spring personified. yum!

Christina said...

Oh, I love the idea of the rice crust! How innovative!

Rosa's Yummy Yums said...

A great idea! That healthy quiche looks really delicious!

Cheers,

Rosa

Brittany (He Cooks She Cooks) said...

That sounds like the spring-iest quiche ever. And I'm totally going to have to try this brown rice crust. Last time I made quiche, I used a very delicious, but very high fat version (lots of butter and cream cheese). Wouldn't hurt to lighten it up a bit...

Jan said...

That quiche looks good! Love the addition of rice!

Nirvana said...

This quiche is to die for!

Debbie said...

I made a quiche too...must be that time of year. I love your brown rice crust. I will have to try that sometime. It definitely does sound healthy.

La Table De Nana said...

I love the idea of the rice crust..I've never had a morel..but i love the look and wanted to pick some up..good nudge~

Sylvie said...

I'd love to try a slice of that, Kevin.

Jeff said...

I love spring just for ramps, asparagus, and morels. I went out Sunday hunting for them at grandma's house and came up empty handed. I guess I could break down and go buy some.

Nicely done!

oneshotbeyond said...

wonderful color...I want this dish...mmmm mmmm good.

Joanne said...

You know, I STILL haven't seen any ramps or morels yet! I feel deprived. This looks delicious, if anything says spring to me, it's this.

Hayley said...

I can't wait to try out this crust. My family loves when I make quiche, and this sounds like a healthier approach. Thanks Kevin!

lisaiscooking said...

The brown rice crust sounds great. I have to try that!

Cookin' Canuck said...

I have been wanting to try ramps for quite awhile. I'll have to watch for them at our local farmer's market. I love the idea of the brown rice crust - so much healthier!

http://www.cookincanuck.com

Bridgett said...

I am loving just about anything with asparagus these days. This looks fantastic!

oneordinaryday said...

This looks and sounds delicious.
Michelle

Spryte said...

That sounds delicious!

Pam said...

I am impressed. The brown rice crust is a great idea and the ingredients in this quiche are delicious.

Marta said...

I like the change in your banner to represent the change in seasons. I'm dying to change mine as well! But I'm so cyber-challenged!
I had heard of brown rice crusts but had never known of anyone that tried them. This looks great and I love the complexity of flavours, I like that you kicked it up a notch from just asparagus! Morels are increadible and they pair so well with oniony flavours!

Katie said...
This comment has been removed by the author.
Katie said...

Hi Kevin. That looks delicious! I've been reading your blog for awhile (de-lurking here...) I wanted to let you know I FINALLY got a food blog up and running (with my sister). Feel free to check it out! I always enjoy your posts!

duodishes.com said...

Ramps, ramps, ramps...wherever we turn! These things are popping up like weeds. The quiche sounds quite yummy.

finsmom said...

Such a tasty lookin quiche! Very colorful :)
Great pics!

Debbie said...

I happened onto your blog and am really enjoying reading your posts. Love the brown rice crust idea.

msmeanie said...

I love the idea of using brown rice to get a healthy crust. I will definitely use that. I wonder if other cheeses (parmesan, pecorino) would work as well.

Christie's Corner said...

I'm so jealous. I can't find morels and love them. Lovely use of brown rice for the crust. I'm not a huge pastry fan and am always looking for healthy (but tasty) alternatives.

pigpigscorner said...

The brown rice crust is a great idea!

Pam said...

That looks like my kind of quiche, nice and deep!

Sippity Sup said...

I am so happy it morel time! GREG

Kevin said...

Mary: The ramps in this quiche definitely tasted different than the onions and garlic would have but the onion and garlic version would also work well.

Dana: Given that quiches are made with eggs, I have always see them as more a savoury breakfast food rather than dinner. :)

msmeanie: I had a hard time choosing between the gruyere, parmigiano reggiano and pecorino romano cheeses. I would think that they would all be great!

lisa (dandysugar) said...

This looks so good! I love veggie quiche and I love the brown rice crust. Great recipe and fabulous color too!

Bunny said...

I love your quiche, it's full of color. I've never used ramps before, I'm going to have to check these out!

Amy said...

I've never seen a brown rice crust, but it looks delicious!

Tangled Noodle said...

All the best of spring in one dish! I would love to try this - I can only hope that I'll find ramps at the farmer's market. I've been keeping my eyes open but time may be running out. Fantastic dish!

Jen said...

Kevin,
I stumbled onto your blog last week. I've gotten so many great ideas here. Thank you!

And I'm so making this. I'm curious to try the brown rice crust!

Christina Kim said...

Brown rice crust, so very creative.

{lovely little things} said...

Yum, I just bought a bunch of morels, looking for a good recipe to put them to use, thanks for the idea!

5 Star Foodie said...

This is one fancy quiche! i love the brown rice crust idea and wonderful flavors with asparagus and ramp and morels!

Sophie said...

OOOOOOHHHH Kevin, what an excellent & alternative quiche!! ramps, morel mushrooms & asparagus & a brown rice crust!! What a creative idea!!
These pictures look fenomenal & the quiche looks exquisit!!

When are you going to open your restaurant? Or publice your own book??

Lydia (The Perfect Pantry) said...

I'm off to the front lawn to see if I can harvest enough morels for this quiche! Yes, I have morels in the lawn, because our land was once used for charcoal making, and the residual ash seems to make the edges of the woods hospitable for morels.

Jeanine said...

This looks delicious, Kevin! I'm jealous that your farmer's market is open already! And I love the idea of the brown rice crust, makes a gluten-free diet even easier. :)

Christelle said...

Gorgeous, it looks very fresh and green :)

Becky said...

We actually picked wild asparagus and morels this weekend! The morels freak me out quite a bit... but this sounds like a great way to eat them!

Amy said...

What a lovely spring dish! Will be on my "Spring Sunday Brunch" short list!

Jennifer said...

The brown rice crust is fantastic kevin-thanks for the inspiration

Elizabeth Saunders said...

I made this yesterday - it was very nice, but I think that 5 minutes to cook the brown rice crust is not long enough - mine was a bit soggy. I'd give it a bit longer.

eatme_delicious said...

Love the crust idea! I'm going to have to try that.

Lovebug said...

All of your food looks so refreshing and fresh! I love it and have to try it!

Jan said...

Great looking quiche, Kevin. We have similar onions to these that grow wild in our garden. Here they are called winter onions, they look like spring onions but have more flavor.

sandwicharchitecture said...

Wow! This sounds and looks delicious. I hope it's not too late for me to get more ramps in the market!

Gail said...

I love the brown rice crust! This quiche, as with everything I have tried of yours, was easy to make and so delicious! Thank you...again!

lizmaynz said...

wow what a great site to find just looks fantastic food wise I'm going to have a go at as many as I can.
thanks for all your hard work:O)

lizmaynz said...

wow what an amazing site all this lovley food can i swap the wholemeal flours for gluten free flour and still get the same results does anyone know?

ace said...

I realize it is 2 years after the fact, but just made this. the brown rice crust IS GENIUS! made it with ramps only (upped it to about 8 ramps or so). but the crust - light and fantastic. thanks.

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