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.
What coincidence!
My friend was just asking me recently if I’d had ramps, since they are apparently more commonly found in the South. In my circle of friends out here, I qualify as the “Southern” one. I’ve never knowingly had them, but I may have to hunt them down when I move back East and try them out. I would definitely be interested in your quiche recipe!
And I hope you post your culinary adventures more often! I’ve missed them. :)
I’m trying, this summer, to post at least once a week.
Um.
Every…two weeks. Yeah.