Quiche with Ramps, Pancetta and Marjoram

Total Time: 1 hour, 30 minutes | Yield: 1 quiche

Perfect for brunch, lunch, or a light dinner, this quiche lets the sweet, oniony flavor of spring ramps sing against a background of savory pancetta, tangy gruyère, and musky marjoram. With an unusually high ratio of dairy to eggs, this quiche is silky and custard-like. Just the thing for a May morning at home on the porch or a June pot-luck in the neighbor’s backyard.


  • crust, frozen or homemade
  • 8oz ramps
  • 4oz pancetta
  • 1 tbsp. unsalted butter
  • 2 whole eggs + 1 yolk
  • 1 cup cream
  • 1 cup whole milk
  • 1/2 tsp. salt
  • 4 oz gruyère cheese, grated
  • 2 tbsp. fresh marjoram, plus more for garnish
  • 2 tbsp. fresh chives, plus more for garnish


  1. Pre-heat oven to 375 degrees Fahrenheit. Blind-bake crust by lining it with foil and filling it with pie-weights or dried beans. Bake for 10 minutes or until crust is starting to set. Remove weights and foil and set aside.
  2. Meanwhile, in a skillet over medium-high heat, saute ramps and pancetta for 5 minutes or until pancetta has crisped and the ramps have softened. Set aside and let cool.
  3. In a large mixing bowl, whisk together eggs, yolk, cream, milk, and kosher salt.
  4. Layer pancetta, ramps, gruyère, marjoram, and chives in the pie crust. Cover with egg mixture. Bake at 375 degrees Fahrenheit for 30-35 minutes or until crust is lightly browned and the center of the quiche is set but still soft.
  5. Let cool and serve at room temperature garnished with more fresh marjoram and chives.