Place flour and salt in food processor and mix on low.

Add butter 2-3 pieces at a time and pulse until you arrive at a fine grain.

Slowly pour the water into the flour mixture and mix on low until ingredients begin to form large clumps of dough.

Place dough onto a clean flour-dusted surface and form into a mound.

Wrap dough in plastic wrap and place in the fridge to rest for 30 minutes.

After 30 minutes return dough onto flour-dusted surface and roll out gently and methodically to the shape of your quiche pan.

Roll pastry around rolling pin and lift over quiche pan.

Slowly unravel on top of pan and then carefully push dough into the bottom and all sides of the pan.

Place the pan onto a baking sheet leaving the dough hanging over the pan and place in the fridge to rest again for another 30 mins.

Once the dough has rested for another 30 mins, remove from the fridge and prepare to fill the pastry.

Slice ramps into 2 inch sections.

Divide goats cheese and ramps into two and layer goats cheese and ramp leaves twice.

Whisk together eggs and half and half, then add parmesan, salt, pepper and allspice, then whisk again.

Carefully pour filling over goats cheese and ramp leaves, then shake the pan just a little, to make sure the filling is level.

To trim the pastry, roll the rolling pin over the top of the quiche pan and pull away the excess pastry.

Place in a preheated oven at 425 for approx. 20 mins or until the filling and pastry is golden.