I washed and prepped the ramps and asparagus. For the ramps, I separated the bulbs from the leaves, then chopped both. I also cut the asparagus into thin rounds.
Once your pie shells are pre-baked (go back to see the original recipe, if you haven't already), add your fillings. The back on in the photo below has dried cherry tomatoes and swiss cheese. The front has the ramp and asparagus filling with feta.
Add the egg and milk mixture and bake, according to the original recipe.