Ramp Quiche - cooking recipe

Ingredients

Egg filling
3 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
Potato crust
2 2/3 - 3 cups uncooked potatoes, coarsely grated
3 tablespoons vegetable oil
Ramp filling
1 1/2 cups ramps, chopped
1 cup monterey jack cheese, grated

Preparation

Preheat oven to 425 degrees.
In a medium bowl, beat together egg filling ingredients and set aside.
In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust.
Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps).
Layer ramps and cheese into crust, then pour in egg filling.
Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.