Ramp and Mushroom Quiche

Ingredients

Step 1
Cut butter into small pieces Put flour, salt and dill into the bowl of a food processor and pulse a few times to combine Add butter to flour mixture and run until the mixture resembles coarse sand Add water 2 TBL at a time, and pulse until mixture come together Form into a ball, flatten into a 1" thick disc, cover and refrigerate at least 30 minutes and up to 24 hours
Step 2
Chop root ends of ramps into 1/4" pieces Separate out three of the prettiest leaves for garnish Roll the remaining leaves into a tight "cigar" shape, and cut into thin ribbons
Step 3
Heat oil in a large sauté pan over medium high heat. Add mushrooms, and sauté 3-4 minutes, add root part of ramps, and continue cooking for another 4-5 minutes, stir in chopped leaves and stir together for another minute or so Set vegetables aside and allow to cool
Step 4
Preheat oven to 375F Roll out dough and fit into 9" pie pan, making an edge with the crust to contain the liquid that will be going in. Weight the crust, and blind bake for 15 minutes Let cool for ten or more minutes before adding filling
Step 5
Mix eggs, milk, and cream together, season with salt and pepper (this is the custard) Lay the cheese on the bottom of the cooled crust Top with mushroom and ramp mixture Pour custard over cheese and vegetables Lay the three leaves on top of the quiche, dipping into the custard mix so they don't dry out
Step 6
Bake for 40-45 minutes Quiche should be a little wobbly, but when a knife is inserted it should come out clean