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.
My thoughts:
It is still ramp season and I am using them in as many ways as I can. For this recipe, I simply chopped them up and folded them into a classic quiche. I like using bay scallops in quiche because they small and cook quickly and evenly. Just take care that they are not overly wet before adding them to the egg mixture. You can use both the white parts and the green of the ramp. The Gruyère was perfect for this dish. It held its own against the robust ramp flavor and made for a really nice crust.
