Ramp Morel Heritage Egg Pie
Nick Seccia, CEC
Executive Chef at The Henry Ford
Ramp Morel Heritage Pie was part of the first course of the Spring Local Roots dinner on April 17th in Eagle Tavern. This is the second of four seasonal dinners planned for this year and will feature five courses prepared using locally-raised products.
Ramps, or wild leeks, are harvested wild in Michigan in April and May. Morel mushrooms are the most sought after wild mushroom in Michigan and the season generally runs April through late May depending on the weather. Egg production gears up with chickens in a natural environment during the spring time due to the mild temperatures and increased activity. We use Plymouth Barred Rock chicken eggs that are raised free range outdoors in Washtenaw County.
This dish is historically inspired using spring season local ingredients simply prepared the recipe follows and will yield enough for six as an entrée portion.
Enjoy!
Chef Nick
Ramp Morel Heritage Egg Pie
Prepares one ten inch cake pan
Crust
¾ cup organic stone milled wheat flour
2 teaspoon salt
¼ cup cold unsalted butter
1 tablespoon lard
¼ cup ice water
2 tablespoons fresh chives chopped
1. Combine the flour, chives and salt
2. Add the butter and lard, and mix with forks until a pea-sized meal is formed
3. Add in the water and mix until smooth
4. Let the dough rest for a half hour covered
5. Roll the dough out on a floured surface to a ¼ inch then transfer to a buttered ten inch cake pan and trim a clean edge to the top
Filling
1 dozen farm raised eggs
1 cup Calders heavy cream
4 cups fresh morels cleaned and sliced
1 handful ramps cleaned and chopped
2 tablespoons olive oil
1 tablespoon chopped garlic
2 cups grated farmhouse cheddar cheese
¼ cup whole grain mustard
2 Tablespoons kosher salt
1 Tablespoon ground black pepper
1 prepared pan with crust
1. Sauté the morels and ramps in olive oil until tender, season with salt and pepper and add garlic at the end until aroma develops, allow to cool
2. Crack the eggs and whip with the cream, mustard, salt, and pepper until light yellow and fluffy
3. Combine the cheese and morel ramp mixture and add to the crust (hold back ½ cup of cheese)
4. Pour over the egg mixture and mix to spread out the filling top with the remaining cheese
5. Bake at 350F for 45 minutes or until set; allow to cool slightly before cutting
6. Cut and serve with dressed greens
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