Ramps & Bay Scallop Quiche With A Gruyère Crust

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1 cup flour

1/3 cup cold butter, cut into 1 inch chunks

1/4 cup shredded Gruyère

2-4 tablespoons ice water

8 oz bay scallops

5 eggs

1 1/2 cups milk

1 bunch ramps, chopped

3/4 cup shredded Gruyère

2 teaspoons sherry vinegar


freshly ground black pepper

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