Continuing on the ramps and goat cheese theme... I served this for Mothers Day brunch. I snipped a little fresh basil from our early seedlings - so good! I always like to start a little along with the tomatoes so I get a little preview ahead of the real season. Combine with local eggs and milk and you've got a great brunch or dinner item.
1 9-inch pie shell, unbaked
4 eggs
1 cup whole milk
1/2 tsp salt
2 oz goat cheese
3/4 - 1 cup chopped ramps (bulbs, stems, and leaves)
2 Tbsp chopped fresh basil (optional but really good)
Preheat the oven to 425 degrees. Line the pie shell with aluminum foil and top with pie weights (I keep some dried beans dedicated for this purpose). Pre-bake for about 12 minutes. Remove the pie weights and foil and bake an addition 5 minutes. Set aside. Reduce the oven temperature to 350 degrees.
Beat the eggs in a medium bowl, then stir in the milk and salt. Set aside.
Spread the goat cheese over the bottom of the pastry shell, then add the ramps and basil. Pour the egg mixtures over it all.
Bake for 30-40 minutes at 350 degrees, or until eggs are set. Serve hot, warm, or room temperature.
Serves about 4.
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