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Spinach, Ramps (wild leeks) and Provolone Pie

1 Tbls  butter                          I bunch ramps (wild leeks) can use garden leeks, if wish

1/2 lb fresh spinach, cleaned, stemmed & coarsely chopped

Salt & freshly ground black pepper                             3 eggs                       1 cup milk

1/4  cup diced or chopped black olives       2 Tbls chopped chives

2 oz grated Provolone cheese (1 cup)         3 Tbls grated Parmesan cheese

unbaked pie crust                   2/3 cup finely diced roasted red peppers (optional) 

Heat butter in large skillet.  Clean and chop ramps; add to butter and saute’ until tender.  Chop ramp leaves;  add to skillet with spinach.  Cook over medium-high heat until wilted.  Season with salt and pepper to taste.  Cool.  Heat oven to 350º

Beat eggs and milk in bowl.  Stir in the spinach mixture, olives, chives and Provolone.  Season with salt and pepper to taste.  Sprinkle Parmesan over bottom of pie crust.  Gently pour in the egg/spinach mixture.  For an optional garnish, sprinkle diced sweet red pepper around outer rim of pie; lightly press sweet pepper bits to partially submerge them.  Bake until custard is just set in the middle, 45-55 min.  Let stand 5-10 min. before slicing. Makes 6-8 servings.

 

 

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