Ingredients:
for the crust:
1 cup flour
1/3 cup cold butter, cut into 1 inch chunks
1/4 cup shredded Gruyère
2-4 tablespoons ice water
for the filling:
8 oz bay scallops
5 eggs
1 1/2 cups milk
1 bunch ramps, chopped
3/4 cup shredded Gruyère
2 teaspoons sherry vinegar
salt
freshly ground black pepper
Directions: Preheat oven to 425. Place the pepper, butter, flour and cheese into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball. Roll out into a crust and place in a pie plate or quiche pan or tart pan. Prick with a fork. Bake for 10 minutes or until just browned. Turn oven down to 325. Meanwhile, whisk together the milk and eggs. Stir in remaining filling ingredients. Pour into the prepared shell. Bake 45-50 minutes or until fully cooked.