Sunday is a day for pie.
The past week it’s been warm enough that we actually turned our AC on for a few days, and being in the kitchen was miserable; turning on the oven unimaginable. Today, though, it was cool enough that I decided to make two pies featuring produce from our farm share box: rhubarb and ramps.
Ramps are wild leeks, and they’re quite strong-flavored. I had earlier used some in pasta sauce and been very happy with their flavor, so I thought I’d substitute them into my favorite quiche. I’m not sure where the quiche recipe I have comes from; it is the one my mom makes, and I have it scribbled on a post-it note. It’s a fairly basic recipe, with cheese, bacon, and carmelized onion in it, so I just substituted the ramps for the onion and went my merry way.
The other pie is called “rhubarb cream pie”, but has no cream in it — something apparently common to many rhubarb cream pie recipes, because I found about 7023948234 written that way. It’s just an egg/sugar/flour filling; I figure that if there are that many recipes without a dairy custard, there is possibly a reason. It might not be a good reason, but I’m not very familiar with rhubarb, so I thought I’d play it safe.
And after almost 2 hours of running the oven, the kitchen was still a reasonable temperature.