vneckandacardigan:

Operation Make My First Quiche was a huge success! I opted to go for a potato crust since I also had potatoes lying around. This was amazing, I can’t wait to make it again!

 Ingredients

• 2 small-medium yukon gold potatoes
• Olive oil
• 1 bundle of ramps
• 4 small tomatoes on the vine
• 1 bunch of asparagus
• 4 large eggs
• 1/2 cup skim milk
• 1/2 cup grated mozarella
• Salt and pepper 

Directions 

Preheat over to 425. Trim the asparagus and cut the tomatoes and drizzle with olive oil, salt, and pepper. Roast around 15 minutes until cooked through and are, well, delicious. Meanwhile, trim the ramps and clean them. Then dice and sauté in olive oil until fragrant of onion/garlic (maybe 5-7 minutes over low-medium heat). 

Using a mandolin, thinly slice the potatoes and arrange in a single layer covering the bottom and sides of the quiche pan. Drizzle with some olive oil and cook in the over for 10-15 minutes (until the potatoes are set).

In a bowl, whisk together the eggs, milk, cheese, ramps, and salt/pepper. Pour the egg mixture into the potato crust. Place the tomatoes and the asparagus stalks in the pan on top.

Bake the quiche for 20-25 minutes, or until the eggs are set.

Eat all the food.