Recipe: The Forager’s Luncheon

By Patricia Racine

April 2026

Last year I wrote about foraging ramps and this year I want to share with you a seasonal recipe for using them. These pungent, oniony and gone in the blink of an eye spring vegetable is the star of this silky and savory quiche that pairs beautifully with a crisp salad for one of the best luncheons ever – 

Wild Ramp and Chèvre Quiche and Shaved Asparagus and Pea Salad.

2 lg. russet potatoes, shredded and squeezed dry

1 egg, beaten

2 tbsp butter, melted

Once you have squeezed as much liquid out of the shredded potatoes using a cheesecloth, mix them with the egg and butter, then form them into a greased 9” pie plate and bake at 400˚ for 20 minutes.

10-12 whole ramps, washed

1 tbsp butter

4 lg. eggs

1½ cups heavy cream or ½ and ½

1 log of chèvre

Pinch of nutmeg

Pinch of red pepper flakes 

Salt and pepper

Chop both the ramp bulbs and leaves and separate them; sauté the bulbs 3-4 minutes before adding the leaves and cook until they are wilted. Whisk together the eggs, cream, and spices until frothy. Drop or sprinkle half of the log of chèvre and ramps over the empty crust, pour the egg mixture into the crust, and top with the remaining cheese and ramps. Bake this at 350˚ for 40-45 minutes. The center should have a slight jiggle to it but the edges should be set and golden.

½ lb. sugar snap peas

1 bunch thick asparagus

4-5 lg radishes 

2 tbsp chopped pistachios

Shaved parmesan

2 tbsp olive oil 

1 tsp. lemon zest

1 tbsp lemon juice

1 tsp. dijon mustard

1 tsp. honey

Salt & pepper

With a vegetable peeler, shave the asparagus into ribbons; chop the pea pods on a diagonal and thinly slice the radishes into rounds. Whisk the dressing ingredients together and then gently toss with the vegetables, then sprinkle with the pistachios and cheese.

Serve the quiche warm or room temperature and pair the meal with either a Tom Collins cocktail or a French rosé. If you want to continue the spring theme to a dessert, I suggest something made with rhubarb, but I regret to say that I am not much of a baker, so I’ve got nothing for you.

In closing, here’s a little seasonal historic tidbit: the connection between eggs and spring is one of the oldest in human history. In ancient times, the return of laying hens and fresh eggs was a sign that winter was over and the land was becoming fertile again. Once Christianity became prevalent, the egg became synonymous with Easter as a symbol of rebirth. 

So, this is not just a meal: It is a celebration of all that is good about spring, and I hope that you enjoy every bite.