I surrendered quiche when we gave up wheat…then started making my own gluten-free flour blend. With all those gorgeous ramps outside our door, this has been a welcome feature on our family menus this week! I’ve included a classic quiche crust recipe here, as well as the instructions for making a gluten-free version.
Serves 6
For the crust:
1 cup flour
1 teaspoon sea salt
4 tablespoons butter or lard
6 tablespoons (approximately) water
2 tablespoons Dijon mustard
*To make this gluten-free, I substitute 1 cup gluten free all-purpose flour blend for the wheat flour, and add 1/2 tsp xanthum gum. I also increase the water to 8 tablespoons.
For the custard:
4 eggs
1 cup cream, milk, half and half or coconut milk
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
For the filling:
2 cups finely diced wild ramps (roots and tops)
Preheat the over to 400.F.
For the crust: Measure the flour and salt into a medium bowl. Mix well, then
use a pastry cutter or fork to cut in the butter or lard until the mixture has
the texture of cornmeal. Add the water a bit at a time, stirring well after
each small addition. Only add enough water to make the dough barely hold
together as a mass when you squeeze it with your hands.
If you have time, use your hands to press the dough into a ball, wrap in plastic and refrigerate
for 30 minutes to re-chill the butter. You can also freeze it at this point for a
later use. Otherwise, get busy rolling it out to fit a 9 inch pie plate. Once the
crust is in the shell, crimp the edges and poke a few holes in the bottom with
a fork. If you have a pie weight, place it in the bottom. If not, don’t worry.
The crust may float a bit more in the dish, but it will still taste great.
Bake for 10 minutes, or until the crust is just lightly browned. Remove the
empty shell from the oven and allow it to cool 5 minutes before spreading the
mustard on the bottom.
In a separate bowl, prepare the custard. Whisk the eggs thoroughly, then
whisk in the cream, salt, pepper and nutmeg. Set aside.
Return your attention to your (now cooked) quiche shell. Scatter the diced ramps
along the bottom. Pour the custard on top, then bake for 25 minutes, until the custard has set. Allow the
quiche to set up 20-30 minutes before serving. Enjoy it warm or cold.
Dear Shannon,
We always read with concern, your take on wheat being the evil culprit in need of substitution. We started out wheat free but soon learned that it was not just gluten and wheat that caused all the ills we had so long experienced and that plague modern diets everywhere. It is grains – all grains.
We know you are so intelligent and well read, so astute and caring, and we always wonder if you have followed your study of grain based health problems to (wha tis to us) the most logical conclusion. What say you?
May we recommend two books: Grain Brain by Dr. Perlmutter and Wheat Belly Total Health by Dr. Davis. Dr. Davis also has an amazingly helpful website with real life experiences posted by people who have gone forward on a more complete path to health than solely giving up wheat.
We wish you and yours love and health and sound futures.
Pat and Nancy
Hi Pat and Nancy;
I am with you on the premise of problems with all grains. That said, we are finding right now that allowing certain grains into our diet does seem to be working for our family. I am learning that I can read science one way and then another; but the choices and results are simply not as absolute as any particular diet pundit seems to claim…Or sometimes, with many lives and appetites to balance, they simply meet with too much resistance from all the individuals who share our table. There is a lot that goes into a food choice, and sometimes, it is simply the joy that it gives. Raising a family, I am finding there are times when I have to balance that pleasure against my “scientific reading,” and cook for the soul.
What IS Ramp?
🙂
Thanks!
Tanya
It’s also called wild onion or wild garlic. Is the other names imply, it grows wild in wet woodland areas, and looks like the photos you see above.
Hi there- love your blog- please note that ramps are no longer abundant everywhere and have been added to the United Plant Savers “at watch” list as they are being over harvested. One can at least harvest them by not pulling up the roots , but cutting off just above.
Best,
Alice
Here is the list: https://www.unitedplantsavers.org/species-at-risk
Good to know!