Celebrate Spring with this simple, yet satisfying crustless Asparagus Quiche with mimolette cheese and foraged wild leeks. This one pan meal makes a quick gluten free lunch or addition to any brunch table.
Type ‘asparagus’ into this blog’s search feature and you will find a treasure trove of asparagus recipes. It’s no secret that I am in love with this spring vegetable. Most of the time we eat Roasted Asparagus at meal times but sometimes I like to get a little fancier if I find purple or white asparagus.
Asparagus Quiche with Ramps
Local asparagus has a very short picking season which happens to coincide with all the yummy wild spring greens like ramps. During this time I try to combine as many of these spring flavours as possible and quiche is a great way to do that.
Eggs are a great source of protein and excellent blank canvas. Once you have the perfect quiche recipe, you can add all your favourite flavours to make it your own. I find it’s a great dish to make when you want to ‘clean out the fridge’ because you can make use of leftover ham, sausage, or bits of vegetables and herbs.
This asparagus quiche recipe is crustless, meaning you don’t have to fiddle around with pastry. However, if you’d like to add a crust you can use my Food Processor Pie Pastry recipe or use a store bought pie crust.
What are Ramps?
Ramps, also known as wild leeks, wood leeks, ramsons, or wild garlic, are an edible wild onion green that is foraged in early Spring. They consist of one or two flat wide green leaves, a rose coloured concave stem and a white bulb all of which are edible.
During ramp season (from late April to early May), ramps grow in large patches in shaded, moist, wooded areas; primarily deciduous forests. They are native to North America, growing mostly in the Eastern states, along with the Canadian provinces of Manitoba, Ontario, and Quebec.
What is a Quiche?
A quiche is a savoury french tart with a pastry crust and custard filling in addition to other meat, vegetable, cheese, or herb fillings. The word ‘quiche’ was first used to describe this dish during the early 1800’s in France. However, the use of cream and eggs in a pastry shell has been popular in the UK and Italy for centuries.
Quiches can be served warm or cold and they make a nice light lunch. When you bake up a crustless quiche, the eggs form their own crust on the outer edges. A slice of crustless quiche holds together just the same as one with a pastry crust and is also healthier.
Ingredients for Asparagus Quiche
As previously mentioned, you can add all sorts of fillings to your quiche. For this Asparagus Quiche with Ramps, you’ll need fresh Spring asparagus and wild ramps.
- Mimolette Cheese
- Wild Ramps
- Fresh Chives
- Salt and Pepper
Eggs are the most important ingredient and they combine with cream and milk to create a luxurious custardy quiche filling. You can use any combination of milk and cream. However, a good amount of heavy cream will result in a richer filling.
In general, the richer the custard filling, the more evenly the toppings will be distributed within the quiche. If the custard too thin, the toppings will tend to float to the top of the quiche.
Mimolette is a slightly oily semi hard French cheese which is dyed orange naturally by the addition of annatto. There is not enough annatto to flavour the cheese and it tastes similar to Parmesan. Feel free to use Parmesan in place of the Mimolette.
When buying asparagus, try to select a bundle that has firm similar sized stalks with closed ends (not open and flowering). You can leave the spears whole or slice them up before adding to the quiche.
If you aren’t the foraging type, you might be able to find ramps, or wild leeks at your local farmer’s market during ramp season. It is worth buying extra to preserve as pickles and or in your freezer as the greens freeze well.
How to Make Asparagus Quiche with Ramps
This crustless quiche recipe is so easy to whip up and bake. However, if you prefer a quiche with a crust, blind bake the pie shell first before filling the quiche or it will be soggy.
Preheat oven to 350 F.
In a large bowl whisk the eggs and cream/milk together. Stir in the chopped chives, grated cheese, finely sliced ramp bulbs/stalks. Season with salt and pepper.
Pour the egg mixture into a round 9 inch glass or stoneware baking dish or pie pans. Stir in the ramp greens and arrange asparagus spears over the top. If you prefer, you can add more chopped asparagus to the egg mixture in addition to or instead of the large asparagus spears.
How to Tell When the Quiche is Done
Bake the quiche for 40-45 minutes in a 350 F oven. It is done baking when:
- The top is a lovely golden brown colour and the edges have pulled away from sides of the pan.
- The center jiggles only slightly as you move the dish.
- A knife inserted in the center comes out clean.
If asparagus and ramps aren’t available, you can substitute other ingredients into this great recipe. Look to your fridge crisper drawer for vegetables that are slightly past their prime. Languishing spinach or kale, leftover roasted red pepper, shredded carrots, green beans, or mushrooms will work well.
Vegetables with a high water content (mushrooms, spinach, tomatoes) may need to be cooked in a large skillet first while canned artichokes and frozen peas can be added ‘as is’.
For proteins, crumbled cooked sausage and bacon or leftover ham are all wonderful in quiche as are smoked salmon or shrimp.
A variety of shredded or crumbled cheese is a great way to change the flavour of your quiche. Try cheddar, goat cheese, Parmesan, Feta cheese, Swiss or Gruyere.
Finally, herbs (fresh and dried) always take quiches to the next level. Try adding tarragon, parsley, dill, chives, oregano, basil, lovage, or thyme.
If you make this Asparagus Quiche with Ramps, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
Asparagus Quiche with Ramps
Celebrate Spring with this simple, yet satisfying crustless Asparagus Quiche with mimolette cheese and foraged wild leeks. This one pan meal makes a quick lunch or addition to any brunch table.
- 6 eggs
- 1/2 cup cream
- 1/2 cup milk
- 10 wild ramps; cleaned and divided
- 5 asparagus spears
- 1 cup mimolette cheese; finely grated
- 2 Tablespoons fresh chives; chopped
- salt and pepper
- Preheat oven to 350 F.
- In a large bowl whisk the eggs and cream/milk together. Stir in the chopped chives, grated cheese, finely sliced ramp bulbs/stalks.
- Season with salt and pepper.
- Pour the egg mixture into a round 9 inch glass or stoneware baking dish or pie pans.
- Stir in the ramp greens and arrange asparagus spears over the top. If you prefer, you can add more chopped asparagus to the egg mixture in addition to or instead of the large asparagus spears.
- Bake the quiche for 40-45 minutes in a 350 F oven. The quiche is done baking when the top is a light golden brown and the sides pull away slightly from the sides of the baking dish.
Amount Per Serving:Calories: 235Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 230mgSodium: 270mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 13g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
I definitely do not use ramps nearly as much as I should and pairing them in this recipe with asparagus to make quiche is genius!
I just love them and cook with them as often as I can in the Spring. Happy cooking!
This was delicious! Loved all of the fresh flavors and it was a great balance where you could appreciate both the asparagus and ramps.
So glad you liked this quiche Kim. Thanks for trying out the recipe.
My family just loves anything with asparagus in it! Will definitely make this soon for them!
Guaranteed they will love it. Enjoy!
Wild ramps are one of my favorite ingredients this time of year! This quiche was fantastic and was a huge hit for brunch. I’ll be making this again. Thanks Bernice!
So great to hear Jamie! I try to cook with them as often as I can in the Spring too.
I love a good quiche and this is really tempting to make! I haven’t made a quiche in quite a while and I am super excited to make this for lunch today. Thank you for sharing this recipe!
Excellent to hear. Happy cooking!
This quiche is so delicious and perfect for serving at brunch or breakfast for dinner. Love the unique twist, thank you!
Glad you loved it Chandice. Thanks for letting me know!
A delicious recipe bursting with fresh flavors! And so easy to make too. My family loved this quiche and I will definitely be making it again!
So glad you loved it Gwynn. Have a wonderful weekend.
Ramps = wild garlic! My gosh. How did I not know this?! I just happened to have some on hand and made this quiche. It was just perfect and I love how green it was! So did my son. Thanks!
Yep! Sometimes they’re even called wild leeks. I guess you could say it’s a wild allium and that would cover everything.
Asparagus Quiche with Ramps is the BOMB! I swear I ate most of it by myself and enjoyed every bite. This recipe is definitely a keeper. I loved it!
Hahaha…I’ll admit it. The two of us ate the entire thing. I was worried when I put up the ‘serves 4’ rating lol.
As someone who is not a super fan of asparagus, but yes of quiche. Is it possible to replace it with another vegetable?
I suppose fresh green beans (blanched) would work or artichokes. If using artichokes I would change the cheese to feta.
We loved these for brunch this weekend! The asparagus was so delicious and hearty. Thanks for another great recipe!!
I’m so glad you enjoyed this quiche Kathryn. Cheers to weekend brunch!
Crust or crustless, quiche is delicious either way. The perfect addition to brunch. A great dinner any night of the week. Leeks and ramps are perfect!!
They’re a great combination. I do love either style of quiche but for a quick, no fuss lunch crustless quiche is the way to go.
I love this combination of flavors and always love a good quiche. Great recipe!
Thank you Robin!
I love how you left the asparagus whole in this quiche recipe. Delicious! Your photos are beautiful too.
Thank you Emily. My husband wasn’t a fan and he requested cut asparagus next time but I think it’s prettier!
YES!! So seasonal and delicious! The perfect spring quiche.
I agree! Happy Spring!
When asparagus is in season, I take advantage at every opportunity and this crustless quiche is a delicious way to use some. Hopefully I can find some ramps at the farmer’s market!
Good luck and happy market foraging!