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 a Brown Rice Crust
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
- Mix the rice, cheese and egg in a bowl.
- Press the rice mixture into a pie plate, about 1/4 inch thick.
- Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
- Mix the eggs, milk, cheese, mushrooms, asparagus and ramps in a bowl and season with salt and pepper.
- Pour the egg mixture into the pie crust.
- Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
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Anonymous says
May 12, 2009 at 1:42 amVery 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 says
May 12, 2009 at 1:46 ami love quiches! this one is so creative, especially with the brown rice crust. and ramps… mmmm… i’m drooling 🙂
Arch says
May 12, 2009 at 1:48 amThe idea of rice sounds wonderful in the quiche…great looking one…
Lisa says
May 12, 2009 at 1:54 amThat crust! Brilliant. And all the rest of this creation too. Morels I have enjoyed rarely but such a treat.
Treehouse Chef says
May 12, 2009 at 2:07 amThis 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 says
May 12, 2009 at 2:11 amooh, morel’s evaded me, but this looks amazing 🙂
Mary says
May 12, 2009 at 2:14 amBeautiful Color. Kevin, do the ramps add anything that onions and garlic don’t? I find the brown rice crust very interesting.
Ciao Chow Linda says
May 12, 2009 at 2:38 amI 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 says
May 12, 2009 at 3:02 amKevin, 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 says
May 12, 2009 at 3:46 amoh 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 says
May 12, 2009 at 3:50 amI 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 says
May 12, 2009 at 3:51 amMorels 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.
Anonymous says
May 12, 2009 at 3:59 amThis 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 says
May 12, 2009 at 4:00 amI love the idea of a brown rice crust – your quiche looks so flavorful!
Dana says
May 12, 2009 at 4:51 amWhat 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 says
May 12, 2009 at 4:57 amOh, I love the idea of the rice crust! How innovative!
Rosa's Yummy Yums says
May 12, 2009 at 5:02 amA great idea! That healthy quiche looks really delicious!
Cheers,
Rosa
Brittany (He Cooks She Cooks) says
May 12, 2009 at 5:13 amThat 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 says
May 12, 2009 at 5:22 amThat quiche looks good! Love the addition of rice!
Nirvana says
May 12, 2009 at 8:32 amThis quiche is to die for!
Debbie says
May 12, 2009 at 11:01 amI 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 says
May 12, 2009 at 11:05 amI 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 says
May 12, 2009 at 11:23 amI’d love to try a slice of that, Kevin.
Jeff says
May 12, 2009 at 11:59 amI 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!
Anonymous says
May 12, 2009 at 1:08 pmwonderful color…I want this dish…mmmm mmmm good.
Joanne says
May 12, 2009 at 1:16 pmYou 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 says
May 12, 2009 at 2:10 pmI 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 says
May 12, 2009 at 2:14 pmThe brown rice crust sounds great. I have to try that!
Cookin' Canuck says
May 12, 2009 at 2:37 pmI 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 says
May 12, 2009 at 3:19 pmI am loving just about anything with asparagus these days. This looks fantastic!
oneordinaryday says
May 12, 2009 at 3:47 pmThis looks and sounds delicious.
Michelle
Spryte says
May 12, 2009 at 4:06 pmThat sounds delicious!
Pam says
May 12, 2009 at 4:08 pmI am impressed. The brown rice crust is a great idea and the ingredients in this quiche are delicious.
Marta says
May 12, 2009 at 4:32 pmI 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 says
May 12, 2009 at 4:43 pmHi 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!
Anonymous says
May 12, 2009 at 6:23 pmRamps, ramps, ramps…wherever we turn! These things are popping up like weeds. The quiche sounds quite yummy.
finsmom says
May 12, 2009 at 6:36 pmSuch a tasty lookin quiche! Very colorful 🙂
Great pics!
Debbie says
May 12, 2009 at 6:51 pmI happened onto your blog and am really enjoying reading your posts. Love the brown rice crust idea.
msmeanie says
May 12, 2009 at 7:02 pmI 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 says
May 12, 2009 at 7:18 pmI’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 says
May 12, 2009 at 8:31 pmThe brown rice crust is a great idea!
Pam says
May 12, 2009 at 8:36 pmThat looks like my kind of quiche, nice and deep!
Sippity Sup says
May 12, 2009 at 8:59 pmI am so happy it morel time! GREG
Kevin says
May 12, 2009 at 10:32 pmMary: 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) says
May 12, 2009 at 11:50 pmThis looks so good! I love veggie quiche and I love the brown rice crust. Great recipe and fabulous color too!
Bunny says
May 13, 2009 at 12:22 amI love your quiche, it’s full of color. I’ve never used ramps before, I’m going to have to check these out!
Amy says
May 13, 2009 at 12:41 amI’ve never seen a brown rice crust, but it looks delicious!
Tangled Noodle says
May 13, 2009 at 1:05 amAll 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 says
May 13, 2009 at 1:15 amKevin,
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 says
May 13, 2009 at 1:56 amBrown rice crust, so very creative.
{lovely little things} says
May 13, 2009 at 2:16 amYum, I just bought a bunch of morels, looking for a good recipe to put them to use, thanks for the idea!
Anonymous says
May 13, 2009 at 5:40 amThis is one fancy quiche! i love the brown rice crust idea and wonderful flavors with asparagus and ramp and morels!
Sophie says
May 13, 2009 at 8:14 amOOOOOOHHHH 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) says
May 13, 2009 at 10:36 amI’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 says
May 13, 2009 at 12:18 pmThis 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 says
May 13, 2009 at 3:46 pmGorgeous, it looks very fresh and green 🙂
Becky says
May 13, 2009 at 4:38 pmWe 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 says
May 14, 2009 at 4:28 pmWhat a lovely spring dish! Will be on my “Spring Sunday Brunch” short list!
Jennifer says
May 15, 2009 at 1:58 amThe brown rice crust is fantastic kevin-thanks for the inspiration
Elizabeth Saunders says
May 18, 2009 at 3:48 amI 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 says
May 19, 2009 at 11:36 pmLove the crust idea! I’m going to have to try that.
Lovebug says
May 20, 2009 at 10:16 pmAll of your food looks so refreshing and fresh! I love it and have to try it!
Jan says
May 20, 2009 at 11:32 pmGreat 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.
Anonymous says
May 22, 2009 at 5:26 pmWow! This sounds and looks delicious. I hope it’s not too late for me to get more ramps in the market!
Gail says
January 8, 2010 at 3:45 amI 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 says
August 29, 2010 at 9:58 amwow 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 says
August 29, 2010 at 9:59 amwow 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 says
April 27, 2011 at 3:21 amI 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.