This recipe calls for ramps leaves only, which is the sustainable way of harvesting ramps (the bulbs take many years to grow back). Also, the pie crust is low fat and very easy to roll out - it's my take on a popular German pie crust called Quark-Ölteig (quark oil pie crust). I always use Greek yogurt instead of quark and it works great as a substitute.
Use any oil with a neutral flavor like canola or sunflower oil.
You can use only all-purpose flour, or for a healthier version, use half whole wheat or whole spelt flour and half all-purpose flour.
If you want to garnish the quiche with ramps leaves, slice them lengthwise into even strips and place them on the quiche after approximately 15 minutes of baking.