Mother's Day Ramp & Leek Puff
It's spring, or so they tell me.
I don't know what day it is, or what month.
Leeks, ramps, rhubarb, peas, chives....it's all happening now.
Let's make a puff. Crustless quiche. Soufflé. Whatever you want to call it.
Remember my quiche rule: HEAVY CREAM results in a gorgeous texture, unlike milk that makes it spongey.
I used a rectangle enamel baking dish to be fancy, but go ahead and use a pie dish if you like.
1 c heavy cream
1/2 cup grated Parmesan
2 sliced leeks, sauteed in butter
ramps (wild onions), chive blossoms and dill sprigs for the top
Spray a 9" deep dish with PAM cooking spray (best thing ever invented).
Using about 2 tbsp butter on LOW heat (you want to sweat the leeks, not brown them), cook the sliced leeks about 8 minutes until soft and mellow (if you like shrooms, now is the time to cook your mushrooms).
Save some of the prettier leeks for the top of the puff.
Mix the eggs and cream custard with snipped chives, s&p. This is your yummy custard.
Spray your baking dish liberally w/ cooking spray or the eggs will stick for sure.
Lay the cooked leeks (mushrooms if using) in the bottom of the dish.
Add in the grated/shredded cheese, then pour the custard over.
Carefully, lay the reserved leeks, ramps, chive blossoms and dill on top in a decorative fashion.
Bake for 25-30 minutes in a 350F oven. The puff should be jiggly, not firm in the middle.
It will puff up like a Dutch Baby or soufflé, but as soon as you take it out of the oven, it will start deflating.
You can make this ahead and reheat it because there is no crust to get soggy.
It is also lovely at room temperature.
PS feel free to use ANY vegetable combo....I made this again with steamed broccoli, Parmesan, red onions and dill.
Same rules apply......
Hope you have a happy Mother's Day. xo