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Two for One

April 16, 2013

By: Emily J. Click

 By the looks of the market on Saturday, many of you ventured out to The Wild Ramp’s “Ramp It Up! Spring Fling!” It was crazy busy in a wonderful kind of way. The weather was perfect for the first of many plant sales. I talked with several farmers about my endeavor this year to put a small garden in my back yard. I purchased spinach plants from Shady Oaks Farm and Roma and Cosmonaut Volkov tomatoes from C&C Farms.

Garden Plants

As I milled around the market chatting with producers and consumers, the buzz was certainly about the market’s namesake, the RAMP. I heard people say as I waited in line: “What’s it taste like?” “What can you make with it?” Fortunately, consumers had a chance to partake in a little ramp cuisine as there were free samples of ramp bread and sandwiches made with ramp spread courtesy of  Let’s Eat, also located in Heritage Station. I purchased a ½ pound bag of ramps from J & B Stallo Farms.


And, I made a wilted spinach salad incorporating R&R Ramps, Rolling R Bacon, Killer Bee Spinach, and Fish Hawk Acres Wild Ramp Dressing.


The salad is simply the filling for what I call the Christmas Quiche. The Christmas Quiche recipe is a conglomeration of several different quiche recipes, and every time I make the quiche, I always say that the filling would make a delicious salad. It did.

Christmas Quiche Salad

Here, you go, two recipes in one:



  • 1 Pillsbury refrigerated pie crust

  • 1/2 pound of bacon (I used Rolling R Bacon)

  • 3 to 5 scallions chopped (I used 10 ramps, because I wanted the flavor to come through in the salad)

  • 1/4 cup Gruyere cheese, grated

  • 1/4 cup of sharp cheddar cheese (already shredded)

  • 1/4 cup of goat cheese

  • 3/4 cup of Swiss cheese (already shredded)

  • 2 cups of fresh chopped baby spinach

  • 1/2 cup half-and-half

  • 1/2 cup of heavy cream

  • 5 eggs

  • 1 egg yolk

  • 1 tablespoon thyme leaves, chopped

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground nutmeg

  • a little extra cheddar and Swiss cheese to sprinkle on at the end


Preheat the oven to 375 degrees F. Place pie crust in ungreased pie plate. I use a deep dish pie plate.

In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Transfer the bacon to a paper towel-lined plate. Crumble and or chop the bacon. In a medium-size skillet over medium-low heat, drizzle a small amount (a tablespoon or so) of olive oil. Add in your chopped scallions or ramps and simmer until they appear clear/glassy. Remove from heat.

In a medium bowl, combine the bacon, scallions or ramps, cheeses and spinach. Then, layer this mixture in the bottom of the pie crust.

In a large bowl, combine the half-and-half, heavy cream, eggs, egg yolk, thyme, salt, pepper and nutmeg. Beat the mixture. Then pour/drizzle the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. I think we baked ours for about 35 minutes. At the end, sprinkle with cheeses, and melt under the broiler. Remember to keep a close watch on the quiche while melting the cheese, so that it doesn’t burn. Cut into wedges and serve with fresh fruit.

If you are looking for more recipes incorporating ramps, check out The Wild Ramp’s Pinterest board featuring ramps.

What are you making with your ramps? We’d love to see your ramp recipes.

Emily is a wife, mother, and attorney, living on the banks of the Ohio.

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