Ploughman's Quiche

July 30, 2012
5 Ratings
  • Serves 8
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

What You'll Need
  • Quiche Crust
  • 1.5 cups white all-purpose flour
  • Pinch salt
  • .5 cups chilled, unsalted butter
  • 1 eggs
  • 3-4 tablespoons ice water
  • Filling
  • 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!
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See what other Food52ers are saying.

  • lorigoldsby
  • AntoniaJames
  • es2389

5 Reviews

es2389 August 8, 2012
Hopefully I'm a luddite at heart instead of just rubbish with the internet! Antonia, thanks for noticing the missing steps:

Following step 4:
a) Fit rolled dough into greased 8-9 inch cake tin and trim.
b) Pop dough in the freezer for 30 minutes.
c) After removing the dough from the freezer, line with parchment and weight with baking weights.
d) Bake in the oven for 15 minutes.
e) Remove lining and weights, then bake for a further 10-15 minutes.
f ) Cool and pick up at step 5!
es2389 August 7, 2012
Thanks! I would absolutely serve this with a side of branston.
lorigoldsby August 4, 2012
Yum! Do you serve with a side of pickle?
es2389 August 7, 2012
Absolutely! Branston if possible. :)
AntoniaJames August 3, 2012
Wow, just love this one. Looking forward to trying it. ;o)