RAMP and Goat Cheese Quiche

A crustless quiche made from RAMPS foraged from our woods, along with eggs from our hens, and milk from our goats and homemade goat cheese using our goat’s milk.

Super easy and really simple, we eat this quiche 2-3 times a week during RAMP season ๐Ÿ˜€

First chop u

First, finely chop about 30 ramps and saute in butter till carmelized.

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Then mix the sauted RAMPS with about 7 eggs ,1 cup of goat’s milk and salt and pepper, whisk until well mixed. ย Dump the mixture into a well buttered pie plate and blob generously with homemade herbed goat cheese.

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Here’s a pic of my latest batch of goat cheese, because it makes me happy ๐Ÿ˜‰

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Bake the quiche in a 325 degree oven for about 45 minutes, then let cool for about 15 minutes before slicing. ย And here is a slice of the finished quiche, it also makes the most excellent leftovers! ย ((I love cold quiche spread with a bit of homemade mayo and sprinkled with homegrown paprika powder…))

2 thoughts on “RAMP and Goat Cheese Quiche

  1. I have a serious addiction to goats cheese. I had never tried it until 2 years ago and now eat it everyday. Everything tastes better with it ๐Ÿ™‚

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