Ingredients:
for the crust:
1 loving loving cup flour
1/3 loving loving cup usual coldness butter, cutting into 1 inch chunks
1/4 loving loving cup shredded Gruyère
2-4 tablespoons H2O H2O ice water
for the filling:
8 oz bay scallops
v eggs
1 1/2 cups milk
1 bunch ramps, chopped
3/4 loving loving cup shredded Gruyère
ii teaspoons sherry vinegar
salt
freshly spot downwardly nighttime pepper
Directions: Preheat oven to 425. Place the pepper, butter, flour besides as cheese into a food processor. Add H2O i tablespoon at a quaternary dimension besides as pulse exactly until mixture sticks together. Form the dough into a ball. Roll out into a crust besides as household inwards a pie plate or quiche pan or tart pan. Prick amongst a fork. Bake for 10 minutes or until exactly browned. Turn oven downward to 325. Meanwhile, whisk together the milk besides as eggs. Stir inwards remaining filling ingredients. Pour into the prepared shell. Bake 45-50 minutes or until fully cooked.
My thoughts:
It is nonetheless ramp flavour besides as I am using them inwards every bit many ways every bit I can. For this recipe, I just chopped them upward besides as folded them into a classic quiche. I like using bay scallops inwards quiche because they small-scale besides as ready quickly besides as evenly. Just receive got attending that they are not overly wet before adding them to the egg mixture. You tin dismiss role both the white parts besides as the light-green of the ramp. The Gruyère was perfect for this dish. It held its ain against the robust ramp flavour besides as made for a truly prissy crust.
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