SPRING RAMP + SHIITAKE QUICHE
The wild leeks—aka ramps—are poking up from the forest floor and I gathered them by the basketful this week. Pungent and flavorful, these form the backbone of this quiche—sautéed shiitake mushrooms, a handful of arugula, a hint of lemon zest and. a handful of Parmesan and gruyere are in the mix too, amidst a creamy custard. of local eggs and Clark’s dairy. Perfect warm or cold, for breakfast or dinner, this savory versatile quiche tastes like spring in a bite.
The wild leeks—aka ramps—are poking up from the forest floor and I gathered them by the basketful this week. Pungent and flavorful, these form the backbone of this quiche—sautéed shiitake mushrooms, a handful of arugula, a hint of lemon zest and. a handful of Parmesan and gruyere are in the mix too, amidst a creamy custard. of local eggs and Clark’s dairy. Perfect warm or cold, for breakfast or dinner, this savory versatile quiche tastes like spring in a bite.
The wild leeks—aka ramps—are poking up from the forest floor and I gathered them by the basketful this week. Pungent and flavorful, these form the backbone of this quiche—sautéed shiitake mushrooms, a handful of arugula, a hint of lemon zest and. a handful of Parmesan and gruyere are in the mix too, amidst a creamy custard. of local eggs and Clark’s dairy. Perfect warm or cold, for breakfast or dinner, this savory versatile quiche tastes like spring in a bite.