Wild Ramp Lamb Sausage Quiche


Deep dish pie shells (2 – 4 depending on size)

4 eggs

1 quart of whole milk or 2 cups canned, evaporated milk (unsweetened)

1 tsp fine ground kelp (optional)

Salt and Pepper to taste


1 onion

4 – 6 ramps (wild leeks, native to WV)

Hot Italian lamb sausage (1/4 pound link)


Preheat oven to 350 degrees

Bake pie shells 15 minutes til light brown, set aside on cooling rack.

Whisk well together:

  • 4 eggs
  • 1 quart milk (I use canned or fresh goat milk)
  • 1 tsp fine ground kelp or salt

Finely grate a small amount of nutmeg over egg mixture, stop when it covers 2/3 top of egg mixture surface (micro plane works well for this).  You should not taste nutmeg in the finished product, just wonder what that hint of flavor is.

Saute in olive oil until starting to get transparent:

  • 1 onion, chopped
  • 4 – 6 ramp bottoms, chopped

Add chopped ramp tops to pan, stir 30 seconds and remove from heat.  Set onions aside.

Brown well on all sides:

  • lamb sausage, cut into 1/4 inch slices

To assemble quiche:

  • Line bottom of pie shell with a layer of sausage slices
  • Layer onion mix on top
  • Top with grated sharp cheddar and mozzarella cheese to taste
  • Fill shell 3/4 full with egg mixture

Bake 30-60 minutes til brown and egg mixture is set.

Note: Wrap well and freeze extra uncooked pies to serve later.


Hot Italian lamb sausage can be purchased from Whistling Hill Farm.  Ramps are wild leeks that can be purchased in the spring from Slaynt Vie Farm (you can substitute 1 leek and 1 or 2 cloves of garlic if Fiona is out of her wonderful ramps).  Kelp is available from the Common Market

Let us know how you like this recipe!


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