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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
- 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
- For the crust: Preheat oven to 400ºF.
- Combine flour and salt in food processor.
- Add chilled butter in pieces and pulse to cut the butter into the flour.
- 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.
- For the quiche: Turn the oven down to 375ºF.
- Beat eggs and cream together in a bowl. Add a dash of Worcestershire sauce and stir in the teaspoon of English mustard.
- Crumble Stilton and cheddar into mixture. Stir in caramelized onions.
- Pop tomatoes under the broiler for a minute. Remove to cool, and then add to quiche filling
- Pour mixture into tart crust.
- Reduce oven temperature to 350ºF. Pop the quiche in the oven for 40 minutes, until set and golden.
- Remove to cooling rack for 15 minutes. Serve!
- This recipe was entered in the contest for Your Best Pub Food
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