Ploughman's Quiche

By • July 30, 2012 5 Comments

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Author Notes: The Ploughman platter or sandwich is my favorite thing on any pub menu in Britain. The tangy onion pickle, cheddar and stilton cheeses, and tomato are nice in a quiche as well. I've substituted caramelized onions for the Branston (onion) pickle, however, because I didn't bring any Branston on this trip home and tackling a pickle, jet-lagged, is a fool's game. So here's my recipe, fresh from Heathrow.es2389

Serves 8

Quiche Crust

  • 1.5 cups white all-purpose flour
  • pinches salt
  • .5 cups chilled, unsalted butter
  • 1 eggs
  • 3-4 tablespoons ice water


  • 7 eggs
  • .3 cups cream
  • 1 tablespoon worcestershire sauce
  • .25 cups Stilton cheese
  • .25 cups mature cheddar
  • .3 cups caramelized onions
  • 6 cherry tomatoes
  1. For the crust: Preheat oven to 400ºF.
  2. Combine flour and salt in food processor.
  3. Add chilled butter in pieces and pulse to cut the butter into the flour.
  4. Add egg and water, then process until a rough dough is formed.Form dough into a ball, then roll it out on a lightly floured surface.
  5. For the quiche: Turn the oven down to 375ºF.
  6. Beat eggs and cream together in a bowl. Add a dash of Worcestershire sauce and stir in the teaspoon of English mustard.
  7. Crumble Stilton and cheddar into mixture. Stir in caramelized onions.
  8. Pop tomatoes under the broiler for a minute. Remove to cool, and then add to quiche filling
  9. Pour mixture into tart crust.
  10. Reduce oven temperature to 350ºF. Pop the quiche in the oven for 40 minutes, until set and golden.
  11. Remove to cooling rack for 15 minutes. Serve!

More Great Recipes: Entrees|Cheese & Dairy|Vegetables|Eggs|Quiche

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